20.food I - VIIIF

ANNA UNIVERSITY, CHENNAI
UNIVERSITY DEPARTMENTS
B.TECH. FOOD TECHNOLOGY
REGULATIONS – 2015
CHOICE BASED CREDIT SYSTEM
Program Educational Objectives:
Bachelor of Food Technology curriculum is designed to prepare the graduates having attitude
and knowledge to
1. Have successful professional and technical career.

2. Have strong foundation in basic sciences, mathematics and
computational platforms
3. Have knowledge on the theory and practices in the field of Food
Technology and allied areas.
4. Practice and inspire high ethical values and technical standards
Program Outcome:
1. Knowledge gaining from the subject that will facilitate to start own company.
(Entrepreneur)
2. Ability to apply knowledge of mathematics, sciences and engineering
3. Ability to develop new Food products.
4. Ability to design an industry
5. Ability to understand ethical and professional responsibilities
6. Ability to review, comprehend and report technological development
Programme Programme Outcomes

Educational PO1 PO2 PO3 PO4 PO5 PO6
Objectives
I ✔ ✔ ✔ ✔
II ✔ ✔
III ✔ ✔ ✔ ✔ ✔
IV ✔ ✔
PO1 PO2 PO3 PO4 PO5 PO6
Foundational English ✔
Mathematics-1 ✔ ✔
Engineering Physics
SEM 1
Year 1
✔ ✔
Engineering Chemistry ✔ ✔
Computing Techniques ✔ ✔
Engineering Graphics ✔
1
Basic Sciences Laboratory ✔
Engineering Practices Laboratory ✔
Technical English ✔
Mathematics-2 ✔
Physics of Materials ✔
Microbiology
SEM 2
✔
Engineering Mechanics ✔ ✔
Biochemistry ✔
Microbiology Lab ✔
Biochemistry Lab ✔
Transform Techniques and Partial ✔
Differential Equations
Food Process Calculations ✔ ✔
Food Microbiology ✔
SEM 3
Food Chemistry and Nutrition ✔

Basic Electrical and Electronics ✔ ✔
Engineering
Fluid Mechanics in Mechanical ✔
Operations
Food Chemistry and Nutrition Laboratory ✔ ✔
Year 2
Food Microbiology Laboratory ✔
Probability and Statistics ✔ ✔ ✔
Environmental Science and Engineering ✔ ✔
Introduction to Food Processing ✔ ✔
Unit Operations for Food Industries ✔ ✔ ✔

SEM 4
Refrigeration and Cold Chain ✔ ✔

Management
Food Processing and Preservation ✔ ✔
Technology
Food Processing and Preservation lab ✔
Unit operations in Food Industries Lab ✔

Fundamentals of Heat and Mass ✔ ✔
Transfer
Principles of Biochemical Engineering ✔
Food Analysis ✔ ✔
SEM 5
Year 3
Professional Elective I ✔
Professional Elective II
Professional Elective III
Biochemical Engineering Lab ✔

2
Food Analysis Lab ✔ ✔
Total Quality Management ✔ ✔ ✔
Food Process Engineering ✔ ✔ ✔
Food Additives ✔ ✔
SEM 6
Dairy Process Technology ✔ ✔ ✔ ✔

Professional Elective IV
Professional Elective V
Employability Skills ✔ ✔ ✔
Dairy process Technology Lab ✔
Food Packaging Technology ✔ ✔
Food Safety, Quality and Regulation ✔ ✔ ✔

Creativity, Innovation and New Food ✔ ✔
Product development
Baking and Confectionery Technology ✔
SEM 7
Professional Elective VI
Year 4
Professional Elective VII

Open Elective * 1
Skills for Food Product Design and ✔
Development
Bakery and Confectionery Technology ✔ ✔ ✔ ✔
Lab
Project Work ✔ ✔ ✔ ✔
SEM 8
3
ANNA UNIVERSITY, CHENNAI
UNIVERSITY DEPARTMENTS
B. TECH. FOOD TECHNOLOGY
REGULATIONS – 2015
CHOICE BASED CREDIT SYSTEM
CURRICULA AND SYLLABI I - VIII SEMESTERS
SEMESTER I
COURSE CATEG CONTACT

S.No COURSE TITLE L T P C
CODE ORY PERIODS
THEORY
1. HS7151 Foundational English HS 4 4 0 0 4
2. MA7151 Mathematics – I BS 4 4 0 0 4
3. PH7151 Engineering Physics BS 3 3 0 0 3
4. CY7151 Engineering Chemistry BS 3 3 0 0 3
5. GE7151 Computing Techniques ES 3 3 0 0 3
6. GE7152 Engineering Graphics ES 5 3 2 0 4
PRACTICAL
7. BS7161 Basic Sciences BS 4 0 0 4 2
Laboratory
8. GE7162 Engineering Practices ES 4 0 0 4 2
Laboratory
TOTAL 30 20 2 8 25
SEMESTER II

CODE ORY PERIODS
THEORY
1. HS7251 Technical English HS 4 4 0 0 4
2. MA7251 Mathematics - II BS 4 4 0 0 4
3. PH7257 Physics of Materials BS 3 3 0 0 3
4. IB7252 Microbiology PC 3 3 0 0 3
5. GE7153 Engineering Mechanics ES 4 4 0 0 4
6. IB7251 Biochemistry PC 3 3 0 0 3
PRACTICALS
7. IB7262 Microbiology Lab PC 4 0 0 4 2
8. IB7261 Biochemistry Lab PC 4 0 0 4 2
TOTAL 29 21 0 8 25
4
SEMESTER III
COURSE CATEGO CONTACT

CODE RY PERIODS
THEORY
1. EE7151 Basic Electrical and
ES 3 3 0 0 3
Electronics Engineering
2. Fluid Mechanics in
PC 4 4 0 0 4
FT7301 Mechanical Operations
3. FT7302 Food Chemistry and
BS 3 3 0 0 3
Nutrition
4. FT7303 Food Microbiology BS 3 3 0 0 3
5. FT7304 Food Process
PC 4 4 0 0 4
Calculations
6. Transform Techniques
MA7358 and Partial Differential BS 4 4 0 0 4
Equations
PRACTICALS
7. FT7311 Food Chemistry and
BS 4 0 0 4 2
Nutrition Lab
8. FT7312 Food Microbiology Lab BS 4 0 0 4 2
TOTAL 29 21 0 8 25
SEMESTER IV
S.No.COURSE CATEGO CONTACT

CODE COURSE TITLE RY PERIODS L T P C
THEORY
1. FT7401 Food Processing and PC
Preservation Technology 3 3 0 0 3
2. FT7402 Introduction to Food PC
Processing 3 3 0 0 3
3. FT7403 Refrigeration and Cold BS
Chain Management 4 4 0 0 4
4. FT7404 Unit Operations for Food PC
Industries 4 4 0 0 4
5. Environmental Science ES
GE7251
and Engineering 3 3 0 0 3
6. MA7357 Probability and Statistics BS 4 4 0 0 4
PRACTICALS
7. FT7411 Food Processing and PC
Preservation lab 4 0 0 4 2
8. FT7412 Unit operations in Food PC
Industries Lab 4 0 0 4 2
TOTAL 29 21 0 8 25
5
SEMESTER V
S.No. COURSE CATEGO CONTACT

CODE COURSE TITLE RY PERIODS L T P C
THEORY
1. FT7501 Food Analysis PC 3 3 0 0 3
2. Fundamentals of Heat PC
FT7502
and Mass Transfer 4 4 0 0 4
3. FT7503 Principles of Biochemical ES 3 3 0 0 3
Engineering
4. Professional Elective I PE 3 3 0 0 3
5. Professional Elective II PE 3 3 0 0 3
6. Open Elective I OE 3 3 0 0 3
PRACTICALS
7. FT7511 Biochemical Engineering ES
Lab 4 0 0 4 2
8. FT7512 Food Analysis Lab PC 4 0 0 4 2
TOTAL 27 19 0 8 23
SEMESTER VI

S.No. COURSE TITLE L T P C
CODE RY PERIODS
THEORY
1. FT7601 Dairy Process PC
3 3 0 0 3
Technology
2. FT7602 Food Additives BS 3 3 0 0 3
3. FT7603 Food Process PC
3 3 0 0 3
Engineering
4. GE7652 Total Quality HS
3 3 0 0 3
Management
5. HS7551 Employability Skills HS 3 3 0 0 3
6. Professional Elective III PE 3 3 0 0 3
7. Professional Elective IV PE 3 3 0 0 3
PRACTICALS
8. Dairy process
FT7611 PC 4 0 0 4 2
Technology Lab
TOTAL 25 21 0 4 23
6
SEMESTER VII

CODE RY PERIODS
THEORY
1. Creativity, Innovation
FT7651 and New Food Product EEC 3 3 0 0 3
development
2. Baking and
FT7701 Confectionery PC 3 3 0 0 3
Technology
3. Food Packaging
FT7702 PC 3 3 0 0 3
Technology
4. Food Safety, Quality and
FT7703 PC 3 3 0 0 3
Regulation
5. Professional Elective V PE 3 3 0 0 3
6. Professional Elective VI PE 3 3 0 0 3
7. Open Elective II OE 3 3 0 0 3
PRACTICALS
Bakery and
8. FT7711 Confectionery PC 4 0 0 4 2
Technology Lab
Skills for Food Product
9. FT7712 Design and EEC 4 0 0 4 2
Development
TOTAL 29 21 0 8 25
SEMESTER VIII
S.N COURSE CATEG CONTACT

o. CODE COURSE TITLE ORY PERIODS L T P C
PRACTICALS
1. FT7811 Project Work EEC 20 0 0 20 10
TOTAL 20 0 0 20 10
TOTAL NO OF CREDITS : 181
7
PROFESSIONAL ELECTIVES (PE)

CODE RY PERIODS
1. FT7001 Biothermodynamics PE 3 3 0 0 3
2. FT7002 Cereal Technology PE 3 3 0 0 3
3. Food Allergy and
FT7003 PE 3 3 0 0 3
Toxicology
4. Food Fermentation
FT7004 PE 3 3 0 0 3
Technology
5. Food Flavours
FT7005 PE 3 3 0 0 3
Technology
6. Food Plant Design and
FT7006 PE 3 3 0 0 3
Layout
7. Fruits and Vegetable
FT7007 PE 3 3 0 0 3
Processing Technology
8. Functional Foods and
FT7008 PE 3 3 0 0 3
Nutraceuticals
9. Genetic Engineering and
FT7009 Genetically Modified PE 3 3 0 0 3
Foods
10. Instrumentation and
FT7010 PE 3 3 0 0 3
Process Control
11. Management of Food
FT7011 PE 3 3 0 0 3
Waste
12. Meat, Fish and Poultry
FT7012 PE 3 3 0 0 3
Process Technology
13. Post Harvest
FT7013 PE 3 3 0 0 3
Technology
14. Process Economics and
FT7014 Industrial Management PE 3 3 0 0 3
in Food Industries
15. Pulse and Oil Seed
FT7015 PE 3 3 0 0 3
Technology
16. FT7016 Specialty Foods PE 3 3 0 0 3
17. Spices and Plantation
FT7017 PE 3 3 0 0 3
Technology
18. FT7018 Traditional Foods PE 3 3 0 0 3
19. GE7071 Disaster Management PE 3 3 0 0 3
20. Fundamentals of Nano
GE7073 PE 3 3 0 0 3
Science
21. GE7074 Human Rights PE 3 3 0 0 3
22. Engineering Ethics and
GE7351 PE 3 3 0 0 3
Human Values
23. IB7072 Biological Spectroscopy PE 3 3 0 0 3
24. Chemical Reaction
IB7552 PE 3 3 0 0 3
Engineering
25. IB7752 Downstream Processing PE 3 3 0 0 4
Foundation Skills in
GE7072 Integrated Product PE 3 3 0 0 3
26.
Development
8
HUMANITIES AND SOCIAL SCIENCES (HS)

CODE ORY PERIODS
1. HS7151 HS 4 4 0 0 4
Foundational English
2. HS7251 HS 4 4 0 0 4
Technical English
3. HS7551 Employability skills HS 3 3 0 0 3
4. GE7652 Total Quality Management HS 3 3 0 0 3
BASIC SCIENCES (BS)

CODE RY PERIODS
1. MA7151 Mathematics – I BS 4 4 0 0 4
2. PH7151 Engineering Physics BS 3 3 0 0 3
3. CY7151 Engineering Chemistry BS 3 3 0 0 3
4. BS7161 Basic Sciences
BS 4 0 0 4 2
Laboratory
5. MA7251 Mathematics - II BS 4 4 0 0 4
6. PH7257 Physics of Materials BS 3 3 0 0 3
7. Transforms and Partial
MA7358 BS 4 3 1 0 4
Differential Equations
8. FT7303 Food Microbiology BS 3 3 0 0 3
9. Food Chemistry and
FT7302 BS 3 3 0 0 3
Nutrition
10. FT7312 Food Microbiology Lab BS 4 0 0 4 2
11. Food Chemistry and
FT7311 BS 4 0 0 4 2
Nutrition Lab
12. MA7357 Probability And Statistics BS 4 4 0 0 4
13. Refrigeration and Cold
FT7403 BS 4 3 1 0 4
Chain Management
14. FT7602 Food Additives BS 3 3 0 0 3
ENGINEERING SCIENCES (ES)
S.No. Contact
CODE NO COURSE TITLE Category L T P C
hours
1. GE7151 Computing Techniques ES 3 3 0 0 3
2. GE7152 Engineering Graphics ES 5 3 2 0 4
3. GE7162 Engineering Practices
ES 4 0 0 4 2
Laboratory
4. GE7153 Engineering Mechanics ES 4 4 0 0 4
5. Basic Electrical and
EE7151 ES 3 3 0 0 3
Electronics Engineering
6. Environmental Science
GE7251 ES 3 3 0 0 3
And Engineering
9
7. FT7503 Biochemical Engineering ES 3 3 0 0 3
8. Biochemical Engineering
FT7511 ES 4 0 0 4 2
Lab
PROFESSIONAL CORE (PC)
S.No. Contact
CODE NO COURSE TITLE Category L T P C
hours
1. IB7252 Microbiology PC 3 3 0 0 3
2. IB7251 Biochemistry PC 3 3 0 0 3
3. IB7262 Microbiology Lab PC 4 0 0 4 2
4. IB7261 Biochemistry Lab PC 4 0 0 4 2
5. Food Process
FT7304 PC 4 4 0 0 4
Calculations
6. Fluid Mechanics in
FT7301 PC 4 3 1 0 4
Mechanical Operations
7. Introduction to Food
FT7402 PC 3 3 0 0 3
Processing
8. Unit Operations for food
FT7404 PC 4 3 1 0 4
Industries
9. Food Processing and
FT7401 PC 3 3 0 0 3
Preservation Technology
10. Food Processing and
FT7411 PC 4 0 0 4 2
Preservation lab
11. FT7412 Unit Operations Lab PC 4 0 0 4 2
12. Fundamentals of Heat
FT7502 PC 4 3 1 0 4
and Mass Transfer
13. FT7501 Food Analysis PC 3 3 0 0 3
14. FT7512 Food Analysis Lab PC 4 0 0 4 2
15. Food Process
FT7603 PC 3 3 0 0 3
Engineering
16. Dairy Process
FT7601 PC 3 3 0 0 3
Technology
17. Dairy Process
FT7611 PC 4 0 0 4 2
Technology Lab
18. Food Packaging
FT7702 PC 3 3 0 0 3
Technology
19. Food Safety, Quality and
FT7703 PC 3 3 0 0 3
Regulation
20. Baking and
FT7701 Confectionery PC 3 3 0 0 3
Technology
21. Bakery and
FT7711 ConfectioneryTechnolog PC 4 0 0 4 2
y Lab
10
SUMMARY
S.No Subject Credits per Semester Credits Total

Area
I II III IV V VI VII VIII
1 HS 4 4 - - - 3 - - 11
2 BS 12 7 14 8 - 3 - - 44
3 ES 9 4 3 3 5 3 - - 27
4 PC - 10 8 14 9 8 11 - 60
5 PE - - - - 6 6 6 - 18
6 OE - - - - 3 - 3 - 6
7 EEC 5 10 15
Total 25 25 25 25 23 23 25 10 181
11
HS7151 FOUNDATIONAL ENGLISH LT PC
4 0 04
COURSE DESCRIPTION:
This course aims at developing the language skills necessary for the first year students of
Engineering and Technology.
OBJECTIVES:
 To develop the four language skills – Listening, Speaking, Reading and Writing.
 To improve the students’ communicative competence in English.
 To teach students the various aspects of English language usage.
CONTENTS
UNIT I GREETING AND INTRODUCING ONESELF 12

Listening- Types of listening – Listening to short talks, conversations; Speaking – Speaking
about one’s place, important festivals etc. – Introducing oneself, one’s family/ friend;Reading –
Skimming a passage– Scanning for specific information;Writing- Guided writing - Free writing
on any given topic ( My favourite place/ Hobbies/ School life, writing about one’s leisure time
activities, hometown, etc.); Grammar – Tenses (present and present continuous) -Question
types - Regular and irregular verbs; Vocabulary – Synonyms and Antonyms.
UNIT II GIVING INSTRUCTIONS AND DIRECTIONS 12

Listening – Listening and responding to instructions; Speaking – Telephone etiquette - Giving
oral instructions/ Describing a process – Asking and answering questions; Reading – Reading
and finding key information in a given text - Critical reading - Writing –Process description( non-
technical)- Grammar – Tense (simple past& past continuous) - Use of imperatives – Subject –
verb agreement – Active and passive voice; - Vocabulary – Compound words – Word formation
– Word expansion ( root words).
UNIT III READING AND UNDERSTANDING VISUAL MATERIAL 12

Listening- Listening to lectures/ talks and completing a task; Speaking –Role play/ Simulation
– Group interaction; Reading – Reading and interpreting visual material;Writing- Jumbled
sentences – Discourse markers and Cohesive devices – Essay writing (cause & effect/
narrative);Grammar – Tenses (perfect), Conditional clauses –Modal verbs; Vocabulary –Cause
and effect words; Phrasal verbs in context.
UNIT IV CRITICAL READING AND WRITING 12

Listening- Watching videos/ documentaries and responding to questions based on them;
SpeakingInformal and formal conversation;Reading –Critical reading (prediction &
inference);Writing–Essay writing ( compare & contrast/ analytical) – Interpretation of visual
materials;Grammar – Tenses (future time reference);Vocabulary – One word substitutes (with
meanings) – Use of abbreviations & acronyms – Idioms in sentences.
UNIT V LETTER WRITING AND SENDING E-MAILS 12

Listening- Listening to programmes/broadcast/ telecast/ podcast;Speaking – Giving impromptu
talks, Making presentations on given topics- Discussion on the presentation;Reading –
Extensive reading;Writing- Poster making – Letter writing (Formal and E-mail) ;Grammar –
Direct and Indirect speech – Combining sentences using connectives;Vocabulary –Collocation;
12
TEACHING METHODS:
Interactive sessions for the speaking module.
Use of audio – visual aids for the various listening activities.
Contextual Grammar Teaching.
EVALUATION PATTERN:
Internals – 50%
End Semester – 50%
TOTAL:60 PERIODS
LEARNING OUTCOMES:
 Students will improve their reading and writing skills
 Students will become fluent and proficient in communicative English
 Students will be able to improve their interpersonal communication
TEXTBOOK:
1. Richards, Jack.C with Jonathan Hull and Susan Proctor New Interchange : English for
International Communication. (level2, Student’s Book) Cambridge University
Press,New Delhi: 2010.
REFERENCES:
1. Bailey, Stephen. Academic Writing: A practical guide for students. New York:
Rutledge,2011.
2. Morgan, David and Nicholas Regan. Take-Off: Technical English for Engineering.
London: Garnet Publishing Limited, 2008.
3. Redston, Chris & Gillies Cunningham Face2Face (Pre-intermediate Student’s Book&
Workbook) Cambridge University Press, New Delhi: 2005
4. Comfort, Jeremy, et al. Speaking Effectively : Developing Speaking Skillsfor Business
English. Cambridge University Press, Cambridge: Reprint 2011.
MA7151 MATHEMATICS – I L T P C
4 0 0 4
(Common to all branches of B.E. /B.Tech. Programmes in I Semester)
COURSE OBJECTIVES
 The goal of this course is for students to gain proficiency in calculus computations.
In calculus, we use three main tools for analyzing and describing the behavior of
functions: limits, derivatives, and integrals. Students will use these tools to solve
application problems in a variety of settings ranging from physics and biology to
business and economics.
 To make the student acquire sound knowledge of techniques in solving ordinary
differential equations that model engineering problems.
 To familiarize the student with functions of several variables. This is needed in many
branches of engineering.
 To acquaint the student with mathematical tools needed in evaluating multiple integrals
and their usage.
UNIT I DIFFERENTIAL CALCULUS 12

Representation of functions - New functions from old functions - Limit of a function - Limits at
infinity - Continuity - Derivatives - Differentiation rules - Polar coordinate system -
Differentiation in polar coordinates - Maxima and Minima of functions of one variable.
UNIT II FUNCTIONS OF SEVERAL VARIABLES 12

13
Partial derivatives – Homogeneous functions and Euler’s theorem – Total derivative –
Differentiation of implicit functions – Change of variables – Jacobians – Partial differentiation
of implicit functions – Taylor’s series for functions of two variables – Errors and
approximations – Maxima and minima of functions of two variables – Lagrange’s method of
undetermined multipliers.
UNIT III INTEGRAL CALCULUS 12

Definite and Indefinite integrals - Substitution rule - Techniques of Integration - Integration by
parts, Trigonometric integrals, Trigonometric substitutions, Integration of rational functions by
partial fraction, Integration of irrational functions - Improper integrals.
UNIT IV MULTIPLE INTEGRALS 12

Double integrals – Change of order of integration – Double integrals in polar coordinates –
Area enclosed by plane curves – Triple integrals – Volume of solids – Change of variables in
double and triple integrals.
UNIT V DIFFERENTIAL EQUATIONS 12

Method of variation of parameters – Method of undetermined coefficients – Homogenous
equation of Euler’s and Legendre’s type – System of simultaneous linear differential
equations with constant coefficients.
TOTAL : 60 PERIODS
COURSE OUTCOMES
 Understanding of the ideas of limits and continuity and an ability to calculate with them
and apply them.
 Improved facility in algebraic manipulation.
 Fluency in differentiation.
 Fluency in integration using standard methods, including the ability to find an appropriate
method for a given integral.
 Understanding the ideas of differential equations and facility in solving simple standard
examples.
TEXT BOOKS
1. James Stewart, "Calculus with Early Transcendental Functions", Cengage Learning,
New Delhi, 2008.
2. Narayanan S. and Manicavachagom Pillai T. K., “Calculus" Volume I and II, S.
Viswanathan Publishers Pvt. Ltd., Chennai, 2007.
3. Erwin Kreyszig, "Advanced Engineering Mathematics", John Wiley and Sons, 9th Edition,
New Delhi, 2014.
4. Grewal B.S., “Higher Engineering Mathematics”, Khanna Publishers, New Delhi, 43rd
Edition, 2014.
REFERENCE BOOKS
1. Ramana B.V., “Higher Engineering Mathematics”, Tata McGraw Hill Co. Ltd., New Delhi,
11th Reprint, 2010.
2. Jain R.K. and Iyengar S.R.K., “Advanced Engineering Mathematics”, Narosa
Publications, New Delhi, 3rd Edition, 2007.
3. Bali N., Goyal M. and Watkins C., “Advanced Engineering Mathematics”, Firewall Media
(An imprint of Lakshmi Publications Pvt., Ltd.,), New Delhi, 7th Edition, 2009.
4. Greenberg M.D., “Advanced Engineering Mathematics”, Pearson Education, New Delhi,
2nd Edition, 5th Reprint, 2009.
5. Peter V.O’Neil, “Advanced Engineering Mathematics”, Cengage Learning India Pvt., Ltd,
New Delhi, 2007.
14
PH7151 ENGINEERING PHYSICS L T P C
(Common to all branches of B.E / B.Tech programmes) 3 0 0 3
OBJECTIVE:
 To introduce the concept and different ways to determine moduli of elasticity and
applications.
 To instill the concept of sound, reverberation, noise cancellation, and ultrasonic generation,
detection and applications
 To inculcate an idea of thermal properties of materials, heat flow through materials and
quantum physics
 To promote the basic understanding of interferometers, principles and applications of lasers,
optical fibers and sensors
 To establish a sound grasp of knowledge on the basics, significance and growth of single
crystals
UNIT I PROPERTIES OF MATTER 9

Elasticity – Poisson’s ratio and relationship between moduli (qualitative) - stress-strain diagram
for ductile and brittle materials, uses - factors affecting elastic modulus and tensile strength -
bending of beams - cantilever - bending moment - Young’s modulus determination - theory and
experiment - uniform and non-uniform bending - I shaped girders - twisting couple - hollow
cylinder - shaft - torsion pendulum - determination of rigidity modulus- moment of inertia of a
body (regular and irregular).
UNIT II ACOUSTICS AND ULTRASONICS 9

Classification of sound - loudness and intensity - Weber-Fechner Law - standard intensity and
intensity level - decibel - reverberation - reverberation time - calculation of reverberation time
for different types of buildings – sound absorbing materials - factors affecting acoustics of
buildings : focussing, interference, echo, echelon effect, resonance - noise and their remedies.
Ultrasonics: production - magnetostriction and piezoelectric methods - detection of ultrasound -
acoustic grating – ultrasonic interferometer - industrial applications – Non-destructive testing -
ultrasonic method: scan modes and practice.
UNIT III THERMAL AND MODERN PHYSICS 9

Thermal expansion - thermal stress - expansion joints - bimetallic strips - thermal conductivity-
heat conductions in solids – flow of heat through compound media - Forbe’s and Lee’s disc
method: theory and experiment- Black body radiation – Planck’s theory (derivation) – Compton
effect – wave model of radiation and matter – Schrödinger’s wave equation – time dependent
and independent equations – Physical significance of wave function – particle in a one
dimensional box.
UNIT IV APPLIED OPTICS 9

Interference - Michelson interferometer: construction, working, determination of wave length and
thickness - anti-reflection coating - air wedge and its applications - Lasers – principle and
applications – Einstein’s coefficients – CO2 and Nd:YAG laser - semiconductor lasers: homo
junction and hetro junction - construction and working – applications. Optical fibres -
classification (index & mode based) - principle and propagation of light in optical fibres -
acceptance angle and numerical aperture - fibre optic communication system - active and
passive sensors.
15
UNIT V CRYSTAL PHYSICS 9
Single crystalline, polycrystalline and amorphous materials – Single crystals: unit cell, crystal
systems, Bravais lattices, ditections and planes in a crystal, Miller indices - interplanar distance
for a cubic crystal - coordination number and packing factor for SC, BCC, FCC, HCP and
diamond structures - structure and significance of NaCl, CsCl, ZnS and graphite - crystal
imperfections: point defects, line defects – Burger vectors, dislocations and stacking faults –
Growth of single crystals: Bridgman and Czochralski methods.
TOTAL: 45 PERIODS
OUTCOME:
 The students will understand different moduli of elasticity, their determination and
applications.
 The students will gain knowledge on the properties of sound, noise cancellation, and
production, detection and applications of ultrasonics
 The students will acquire sound knowledge on thermal expansion and thermal conductivity
of materials. Further they will gain an idea of quantum physics.
 The students will gain knowledge on interferometers, lasers and fiber optics
 The students will secure knowledge on the basics of crystal structures and their significance.
Further they gain basic ideas of growing single crystals.
TEXTBOOKS:
1. Gaur R.K. and Gupta S.L., “Engineering Physics”, Dhanpat Rai Publications (2013)
2. Palanisamy P.K., “Engineering Physics”, Scitech Publications (P) Ltd. (2006).
2. Arumugam M., “Engineering Physics”, Anuradha Publications (2000)
REFERENCES:
1. Serway R.A. and Jewett, J.W. “Physics for Scientists and Engineers with Modern Physics”.
Brooks/cole Publishing Co. (2010).
2. Tipler P.A. and Mosca, G.P., “Physics for Scientists and Engineers with Modern Physics”.
W.H.Freeman, (2007).
3. Markert J.T.,Ohanian, H. and Ohanian, M. “Physics for Engineers and Scientists”.
W.W.Norton & Co. (2007).
CY7151 ENGINEERING CHEMISTRY L T P C

3 0 0 3
COURSE OBJECTIVES
 To develop an understanding about fundamentals of polymer chemistry.
 Brief elucidation on surface chemistry and catalysis.
 To develop sound knowledge photochemistry and spectroscopy.
 To impart basic knowledge on chemical thermodynamics.
 To understand the basic concepts of nano chemistry.
UNIT I POLYMER CHEMISTRY 9

Introduction: Functionality-degree of polymerization. Classification of polymers- natural and
synthetic, thermoplastic and thermosetting. Types and mechanism of polymerization: addition
(free radical, cationic, anionic and living); condensation and copolymerization. Properties of
polymers: Tg, tacticity, molecular weight-weight average, number average and polydispersity
index. Techniques of polymerization: Bulk, emulsion, solution and suspension.
UNIT II SURFACE CHEMISTRYAND CATALYSIS 9

Adsorption-Types of adsorption-adsorption of gases on solids- adsorption from solutions-
16
Types of isotherms–Frendlich adsorption isotherm,Langmuir adsorption isotherm.Industrial
applications of adsorption. Catalysis: Characteristics and types of catalysts-homogeneous
and heterogeneous, auto catalysis. Enzyme catalysis -factors affecting enzyme catalysis,
Michaelis-Menton equation.Industrial applications of catalysts.
UNIT III PHOTOCHEMISTRY AND SPECTROSCOPY 9

Photochemistry: Laws of photochemistry-Grotthuss-Draper law, Stark-Einstein law and
Lambert-Beer Law. Photo processes-internal conversion, inter-system crossing,
fluorescence, phosphorescence, chemiluminescence and photo-sensitization. Spectroscopy:
Electromagnetic spectrum-absorption of radiation-electronic, vibrational and rotational
transitions. Width and intensities of spectral lines.Spectrophotometric estimation of iron.UV-
Vis and IR spectroscopy- principles, instrumentation (Block diagram) and applications.
UNIT IV CHEMICAL THERMODYNAMICS 9

Second law: Entropy-entropy change for an ideal gas, reversible and irreversible processes;
entropy of phase transitions; Free energy and work function: Helmholtzand Gibbs free energy
functions; Criteria of spontaneity; Gibbs-Helmholtz equation; Clausius Clapeyron equation;
Maxwell relations-Van’t Hoff isotherm and isochore. Chemical potential; Gibbs-Duhem
equation- variation of chemical potential with temperature and pressure.
UNIT V NANOCHEMISTRY 9
Basics-distinction between molecules, nanoparticles and bulk materials; size-dependent
properties.Preparation of nanoparticles – sol-gel and solvothermal.Preparation of carbon
nanotube by chemical vapour deposition and laser ablation.Preparation of nanowires by VLS
growth, electrochemical deposition and electro spinning.Properties and uses of
nanoparticles, nanoclusters, nanorods, nanotubes and nanowires.
TOTAL : 45 PERIODS
COURSE OUTCOMES
 Will be familiar with polymer chemistry, surface chemistry and catalysis.
 Will know the photochemistry, spectroscopy and chemical thermodynamics.
 Will know the fundamentals of nano chemistry.
TEXT BOOKS
1. Jain P. C. & Monica Jain., “Engineering Chemistry”, DhanpatRai Publishing Company
(P) Ltd, New Delhi, 2014.
2. Kannan P., Ravikrishnan A., “Engineering Chemistry”, Sri Krishna Hitech Publishing
Company Pvt. Ltd. Chennai, 2014
REFERENCE BOOKS
1. Pahari A., Chauhan B., “Engineering Chemistry”, Firewall Media, New Delhi, 2012.
2. Sivasankar B., “Engineering Chemistry”, Tata McGraw-Hill Publishing Company Ltd,
New Delhi, 2012.
3. AshimaSrivastava. Janhavi N N, Concepts of Engineering Chemistry”, ACME Learning
Private Limited., New Delhi., 2010.
4. Vairam S., Kalyani P., Suba Ramesh., “Engineering Chemistry”, Wiley India Pvt Ltd.,
New Delhi., 2011.
GE7151 COMPUTING TECHNIQUES L T P C

(Common to all branches of Engineering and Technology) 3 0 0 3
17
OBJECTIVES:
• To learn programming using a structured programming language.
• To provide C programming exposure.
• To introduce foundational concepts of computer programming to students of different
branches of Engineering and Technology.
UNIT I INTRODUCTION 9
Introduction to Computers – Computer Software – Computer Networks and Internet - Need for
logical thinking – Problem formulation and development of simple programs - Pseudo code -
Flow Chart and Algorithms.
UNIT II C PROGRAMMING BASICS 9

Introduction to C programming – Fundamentals – Structure of a C program – Compilation and
linking processes - Constants, Variables – Data Types – Expressions - Operators –Decision
Making and Branching – Looping statements – Solving Simple Scientific and Statistical
Problems.
UNIT III ARRAYS AND STRINGS 9

Arrays – Initialization – Declaration – One dimensional and two dimensional arrays - Strings-
String operations – String Arrays - simple programs- sorting- searching – matrix operations.
UNIT IV POINTERS 9
Macros - Storage classes –Basic concepts of Pointers– Pointer arithmetic - Example Problems
- Basic file operations
UNIT V FUNCTIONS AND USER DEFINED DATA TYPES 9

Function – definition of function – Declaration of function – Pass by value – Pass by reference –
Recursion –Enumerators – Structures - Unions
TOTAL : 45 PERIODS
OUTCOMES
At the end of the course, the student should be able to:
• Write C program for simple applications
• Formulate algorithm for simple problems
• Analyze different data types and arrays
• Perform simple search and sort.
• Use programming language to solve problems.
TEXTBOOKS:
1. Pradip Dey, Manas Ghosh, “Computer Fundamentals and Programming in C”, Second
Edition, Oxford University Press, 2013
2. Ashok N. Kamthane, “Computer programming”, Pearson Education, 2007.
3. Yashavant P. Kanetkar. “Let Us C”, BPB Publications, 2011.
REFERENCES:
1. Kernighan,B.W and Ritchie,D.M, “The C Programming language”, Second Edition,
Pearson Education, 2006
2. Byron S Gottfried, “Programming with C”, Schaums Outlines, Second Edition, Tata
McGraw-Hill, 2006.
3. R.G. Dromey, “How to Solve it by Computer”, Pearson Education, Fourth Reprint, 2007
GE7152 ENGINEERING GRAPHICS L T P C

18
3 2 0 4
OBJECTIVES
• To develop in students, graphic skills for communication of concepts, ideas and design of
engineering products and expose them to existing national standards related to technical
drawings.
CONCEPTS AND CONVENTIONS (NOT FOR EXAMINATION) 1

Importance of graphics in engineering applications – Use of drafting instruments – BIS
conventions and specifications – Size, layout and folding of drawing sheets – Lettering and
dimensioning.
UNIT I PLANE CURVES ANDFREE HANDSKETCHING 14

Basic Geometrical constructions, Curves used in engineering practices-Conics –
Construction of ellipse, parabola and hyperbola by eccentricity method – Construction of
cycloid – construction of involutes of square and circle – Drawing of tangents and normal to
the above curves. Visualization concepts and Free Hand sketching: Visualization principles –
Representation of Three Dimensional objects – Layout of views- Free hand sketching of
multiple views from pictorial views of objects
14
UNIT II PROJECTION OF POINTS, LINES AND PLANE SURFACES
Orthographic projection- principles-Principal planes-First angle projection-Projection of points.
Projection of straight lines (only First angle projections) inclined to both the principal planes-
Determination of true lengths and true inclinations by rotating line method and trapezoidal
method and traces Projection of planes (polygonal and circular surfaces) inclined to both the
principal planes by rotating object method.
UNIT III PROJECTION OF SOLIDS 14

Projection of simple solids like prisms, pyramids, cylinder, cone and truncated solids when
the axis is inclined to both the principal planes by rotating object method and auxiliary plane
method.
UNIT IV PROJECTION OF SECTIONED SOLIDS AND DEVELOPMENT OF 14

SURFACES
Sectioning of solids in simple vertical position when the cutting plane is inclined to the one of
the principal planes and perpendicular to the other – obtaining true shape of section.
Development of lateral surfaces of simple and sectioned solids – Prisms, pyramids cylinders
and cones. Development of lateral surfaces of solids with cut-outs and holes.
15
UNIT V ISOMETRIC AND PERSPECTIVE PROJECTIONS
Principles of isometric projection – isometric scale –Isometric projections of simple solids and
truncated solids - Prisms, pyramids, cylinders, cones- combination of two solid objects in
simple vertical positions and miscellaneous problems.
Perspective projection of simple solids-Prisms, pyramids and cylinders by visual ray method
and vanishing point method.
COMPUTER AIDED DRAFTING (DEMONSTRATION ONLY) 3

Introduction to drafting packages and demonstration of their use.
L=45+T=30, TOTAL: 75 PERIODS

OUTCOMES:
On Completion of the course the student will be able to
 Perform free hand sketching of basic geometrical shapes and multiple views of
objects.
 Draw orthographic projections of lines, Planes and Solids
19
 Obtain development of surfaces.
 Prepare isometric and perspective views of simple solids.
TEXT BOOK:
1. N.D.Bhatt and V.M.Panchal, “Engineering Drawing”, Charotar Publishing House, 50th
Edition, 2010.
REFERENCES:
1. K.R.Gopalakrishna., “Engineering Drawing” (Vol I&II combined) SubhasStores,
Bangalore, 2007
2. Luzzader, Warren.J., and Duff,John M.,,’’ Fundamentals of Engineering Drawingwith an
introduction to Interactive Computer Graphics for Design and Production”,Eastern
Economy Edition, Prentice Hall of India Pvt Ltd, New Delhi, 2005
3. M.B.Shah and B.C.Rana, “Engineering Drawing”, Pearson, 2nd Edition, 2009
4. K.Venugopal and V.Prabhu Raja, “Engineering Graphics”, New Age International
(P)Limited ,2008.
5. K. V.Natarajan, “A text book of Engineering Graphics”, 28th Edition, Dhanalakshmi
Publishers, Chennai, 2015.
6. BasantAgarwal and Agarwal C.M., “Engineering Drawing”, Tata McGraw Hill Publishing
Company Limited, New Delhi, 2008.
7. N.S Parthasarathy and Vela Murali, “ Engineering Drawing”, Oxford University Press,
2015
Publication of Bureau of Indian Standards:

1. IS 10711 – 2001: Technical products Documentation – Size and lay out ofdrawing
sheets
2. IS 9609 (Parts 0 & 1) – 2001: Technical products Documentation – Lettering.
3. IS 10714 (Part 20) – 2001 & SP 46 – 2003: Lines for technical drawings.
4. IS 11669 – 1986 & SP 46 – 2003: Dimensioning of Technical Drawings.
5. IS 15021 (Parts 1 to 4) – 2001: Technical drawings – Projection Methods.
Special points applicable to University Examinations on Engineering Graphics:

1. There will be five questions, each of either or type covering all units of the syllabus.
2. All questions will carry equal marks of 20 each making a total of 100.
3. The answer paper shall consist of drawing sheets of A3 size only. The students will be
permitted to use appropriate scale to fit solution within A3 size.
4. The examination will be conducted in appropriate sessions on the same day.
BS7161 BASIC SCIENCES LABORATORY LTPC

(Common to all branches of B.E. / B.Tech Programmes) 004 2
PHYSICS LABORATORY: (Any Seven Experiments)
OBJECTIVE:
 To inculcate experimental skills to test basic understanding of physics of materials
including properties of matter, thermal and optical properties.
 To induce the students to familiarize with experimental determination of velocity of
ultrasonic waves, band gap determination and viscosity of liquids.
1. Torsional pendulum - Determination of rigidity modulus of wire and moment of inertia of disc
2. Non-uniform bending - Determination of young’s modulus
20
3. Uniform bending – Determination of young’s modulus
4. Lee’s disc Determination of thermal conductivity of a bad conductor
5. Potentiometer-Determination of thermo e.m.f of a thermocouple
6. Laser- Determination of the wave length of the laser using grating
7. Air wedge - Determination of thickness of a thin sheet/wire
8. a) Optical fibre -Determination of Numerical Aperture and acceptance angle
b) Compact disc- Determination of width of the groove using laser.
9. Acoustic grating- Determination of velocity of ultrasonic waves in liquids.
10. Ultrasonic interferometer – determination of the velocity of sound and compressibility of
liquids
11. Post office box -Determination of Band gap of a semiconductor.
12. Spectrometer- Determination of wavelength using gating.
13. Viscosity of liquids - Determination of co-efficient of viscosity of a liquid by
Poiseuille’s flow
TOTAL: 30 PERIODS
OUTCOME:
Upon completion of the course, the students will be able
 To determine various moduli of elasticity and also various thermal and optical properties
of materials.
 To determine the velocity of ultrasonic waves, band gap determination and viscosity of
liquids.
CHEMISTRY LABORATORY:
(Minimum of 8 experiments to be conducted)
1. Estimation of HCl using Na2CO3 as primary standard and Determination of alkalinity in water
sample.
2. Determination of total, temporary & permanent hardness of water by EDTA method.
3. Determination of DO content of water sample by Winkler’s method.
4. Determination of chloride content of water sample by argentometric method.
5. Estimation of copper content of the given solution by Iodometry.
6. Determination of strength of given hydrochloric acid using pH meter.
7. Determination of strength of acids in a mixture of acids using conductivity meter.
8. Estimation of iron content of the given solution using potentiometer.
9. Estimation of iron content of the water sample using spectrophotometer (1, 10-
Phenanthroline/thiocyanate method).
10. Estimation of sodium and potassium present in water using flame photometer.
11. Determination of molecular weight of poly vinyl alcohol using Ostwald viscometer.
12. Pseudo first order kinetics-ester hydrolysis.
13. Corrosion experiment-weight loss method.
14. Determination of CMC.
15. Phase change in a solid.
TOTAL: 30 PERIODS
TEXTBOOKS
1. Vogel’s Textbook of Quantitative Chemical Analysis (8TH edition, 2014)
2. Laboratory Manual- Department of Chemistry, CEGC, Anna University (2014).
GE7162 ENGINEERING PRACTICES LABORATORY L T P C

(Common to all Branches of B.E. / B.Tech. Programmes) 0 0 4 2
COURSE OBJECTIVES
21
• To provide exposure to the students with hands-on experience on various Basic Engineering
Practices in Civil, Mechanical, Electrical and Electronics Engineering.
GROUP – A (CIVIL & ELECTRICAL)
1. CIVIL ENGINEERING PRACTICES 15

PLUMBING
• Basic pipe connections involving the fittings like valves, taps, coupling, unions, reducers,
elbows and other components used in household fittings. Preparation of plumbing line
sketches.
• Laying pipe connection to the suction side of a pump.
• Laying pipe connection to the delivery side of a pump.
• Practice in connecting pipes of different materials: Metal, plastic and flexible pipes used in
householdappliances.
WOOD WORK
• Sawing, planing and making joints like T-Joint, Mortise and Tenon joint and Dovetail joint.
STUDY
• Study of joints in door panels and wooden furniture
• Study of common industrial trusses using models.
2. ELECTRICAL ENGINEERING PRACTICES 15

• Basic household wiring using Switches, Fuse, Indicator and Lamp etc.,
• Stair case light wiring
• Tube – light wiring
• Preparation of wiring diagrams for a given situation.
Study of Iron-Box, Fan Regulator andEmergency Lamp
GROUP – B (MECHANICAL AND ELECTRONICS)
3. MECHANICAL ENGINEERING PRACTICES 15

WELDING
• Arc welding of Butt Joints, Lap Joints, and Tee Joints
• Gas welding Practice.
• Basic Machining - Simple turning, drilling and tapping operations..
• Study and assembling of the following:
a. Centrifugal pump
b. Mixie
c. Air Conditioner.
DEMONSTRATION ON FOUNDRY OPERATIONS.
4. ELECTRONIC ENGINEERING PRACTICES 15

• Soldering simple electronic circuits and checking continuity.
• Assembling electronic components on a small PCB and Testing.
• Study of Telephone, FM radio andLow Voltage Power supplies.
TOTAL : 60 PERIODS
COURSE OUTCOMES
 Ability to fabricate carpentry components and to lay pipe connections including plumbing
works.
 Ability to use welding equipments to join the structures
22
 Ability to do wiring for electrical connections and to fabricate electronics circuits.
HS7251 TECHNICAL ENGLISH L T P C

4 0 0 4
OBJECTIVES
 To enable students acquire proficiency in technical communication.
 To enhance their reading and writing skills in a technical context.
 To teach various language learning strategies needed in aprofessional environment.
CONTENTS
UNIT I ANALYTICAL READING 12
Listening- Listening to informal and formal conversations; Speaking – Conversation
Skills(opening, turn taking, closing )-explaining how something works-describing technical
functions and applications;Reading –Analytical reading, Deductive and inductive reasoning;
Writing- vision statement–structuring paragraphs.
UNIT II SUMMARISING 12
Listening- Listening to lectures/ talks on Science & Technology;Speaking –Summarizing/ Oral
Reporting, Reading – Reading Scientific and Technical articles; Writing- Extended definition –
Lab Reports – Summary writing.
UNIT III DESCRIBING VISUAL MATERIAL 12

Listening- Listening to a panel discussion; Speaking – Speaking at formal situations; Reading
–Reading journal articles - Speed reading;Writing-data commentary-describing visual material-
writing problem-process- solution-the structure of problem-solution texts- writing critiques
UNIT IV WRITING/ E-MAILING THE JOB APPLICATION 12

Listening- Listening to/ Viewing model interviews; Speaking –Speaking at different types of
interviews – Role play practice ( mock interview); Reading – Reading job advertisements and
profile of the company concerned;Writing- job application – cover letter –Résumé preparation.
UNIT V REPORT WRITING 12

Listening- Viewing a model group discussion;Speaking –Participating in a discussion -
Presentation;Reading – Case study - analyse -evaluate – arrive at a solution;Writing–
Recommendations- Types of reports (feasibility report)- designing and reporting surveys- –
Report format.- writing discursive essays.
TEACHING METHODS:
Practice writing
Conduct model and mock interview and group discussion.
Use of audio – visual aids to facilitate understanding of various forms of technical
communication.
Interactive sessions.
EVALUATION PATTERN:
Internals – 50%
End Semester – 50%
TOTAL:60 PERIODS
LEARNING OUTCOMES
23
 Students will learn the structure and organization of various forms of technical
communication.
 Students will be able to listen and respond to technical content.
 Students will be able to use different forms of communication in their respective fields.
TEXTBOOK:
1. Craig,Thaine. Cambridge Academic English: An integrated skills course for
EAP(Student’s Book)Level: Intermediate Cambridge University Press, New Delhi: 2012
REFERENCES:
1. Laws, Anne. Presentations. Hyderabad: Orient Blackswan, 2011.
2. Ibbotson, Mark. Cambridge English for Engieering. Cambridge University Press,
Cambridge,New Delhi: 2008
3. Naterop, Jean B. and Rod Revell. Telephoning in English. Cambridge: Cambridge
University Press, 2004.
4. Rutherford, Andrea J. Basic Communication Skills for Technology. New Delhi: Pearson
Education, 2001.
5. Bailey, Stephen. Academic Writing A practical Guide for Students. Routledge, London:
2004
6. Hewings, Martin. Cambridge Academic English: An integrated skills course for
EAP(Student’s Book)Level: Intermediate Cambridge University Press, New Delhi: 2012.
MA7251 MATHEMATICS – II L T P C
4 0 0 4
(Common to all branches of B.E. /B.Tech. Programmes in II Semester)
COURSE OBJECTIVES
 To develop the use of matrix algebra techniques this is needed by engineers for
practical applications.
 To acquaint the student with the concepts of vector calculus, needed for problems in
all engineering disciplines.
 To develop an understanding of the standard techniques of complex variable theory
so as to enable the student to apply them with confidence, in application areas such
as heat conduction, elasticity, fluid dynamics and flow the of electric current.
 To make the student appreciate the purpose of using transforms to create a new
domain in which it is easier to handle the problem that is being investigated.
UNIT I MATRICES 12
Eigenvalues and Eigenvectors of a real matrix – Characteristic equation – Properties of
eigenvalues and eigenvectors – Cayley-Hamilton theorem – Diagonalization of matrices –
Reduction of a quadratic form to canonical form by orthogonal transformation – Nature of
quadratic forms.
UNIT II VECTOR CALCULUS 12

Gradient and directional derivative – Divergence and Curl – Irrotational and Solenoidal
vector fields – Line integral over a plane curve – Surface integral - Area of a curved surface -
Volume integral - Green’s, Gauss divergence and Stoke’s theorems – Verification and
application in evaluating line, surface and volume integrals.
UNIT III ANALYTIC FUNCTION 12

24
Analytic functions – Necessary and sufficient conditions for analyticity - Properties –
Harmonic conjugates – Construction of analytic function - Conformal mapping – Mapping by
1 2
functions w  z  c, az, , z - Bilinear transformation.
z
UNIT IV COMPLEX INTEGRATION 12

Line integral - Cauchy’s integral theorem – Cauchy’s integral formula – Taylor’s and
Laurent’s series – Singularities – Residues – Residue theorem – Application of residue
theorem for evaluation of real integrals – Use of circular contour and semicircular contour
with no pole on real axis.
UNIT V LAPLACE TRANSFORMS 12

Existence conditions – Transforms of elementary functions – Transform of unit step function
and unit impulse function – Basic properties – Shifting theorems -Transforms of derivatives
and integrals – Initial and final value theorems – Inverse transforms – Convolution theorem –
– Transform of periodic functions – Application to solution of linear ordinary differential
equations with constant coefficients.
TOTAL : 60 PERIODS
COURSE OUTCOMES
Upon successful completion of the course, students should be able to:
 Evaluate real and complex integrals using the Cauchy integral formula and the
residue theorem
 Appreciate how complex methods can be used to prove some important theoretical
results.
 Evaluate line, surface and volume integrals in simple coordinate systems
 Calculate grad, div and curl in Cartesian and other simple coordinate systems, and
establish identities connecting these quantities
 Use Gauss, Stokes and Greens theorems to simplify calculations of integrals and
prove simple results.
TEXT BOOKS
1. Erwin Kreyszig, "Advanced Engineering Mathematics", John Wiley and Sons, 9th Edition,
New Delhi, 2014.
2. Grewal B.S., “Higher Engineering Mathematics”, Khanna Publishers, New Delhi, 43rd
Edition, 2014.
REFERENCE BOOKS
1. Ramana, B.V. “Higher Engineering Mathematics”, Tata McGraw Hill, New Delhi, 2010.
2. Glyn James, “Advanced Modern Engineering Mathematics”, Pearson Education, New
Delhi, 2007.
3. Jain R.K. and Iyengar S.R.K., “Advanced Engineering Mathematics”, Narosa
Publications, New Delhi, 3rd Edition, 2007.
4. Bali N., Goyal M. and Watkins C., “Advanced Engineering Mathematics”, Firewall Media
(An imprint of Lakshmi Publications Pvt., Ltd.,), New Delhi, 7th Edition, 2009.
5. Peter V. O’Neil , “Advanced Engineering Mathematics”, Cengage Learning India Pvt.,
Ltd, New Delhi, 2007.
PH7257 PHYSICS OF MATERIALS L T P C
25
(Common to Chemical, Ceramic, Food, Leather, 3 0 0 3
Textile, Apparel, Industrial Biotechnology, Pharmaceutical and PET)
OBJECTIVE:
 To make the students to understand the basics of phase diagrams and various materials
preparation techniques
 To equip the students to have a knowledge on different types of electron theory, basics of
quantum mechanics and about superconductors
 To introduce the physics of semiconducting materials and applications of semiconductors in
device fabrication
 To familiarize the students with the theory and applications of magnetic and dielectric
materials
 To provide the students a sound platform towards learning about advanced materials and
their applications.
UNIT I PREPARATION OF MATERIALS 9

Phases - phase rule – binary systems – tie line rule – lever rule – phase diagram – invariant
reactions - nucleation – homogeneous and heterogeneous nucleation – free energy of formation
of a critical nucleus – Thin films – preparation: PVD, CVD method – Nanomaterials
Preparation: wet chemical, solvothermal, sol-gel method.
UNIT II ELECTRICAL AND SUPERCONDUCTING MATERIALS 9

Classical free electron theory - expression for electrical conductivity – thermal conductivity, -
Wiedemann-Franz law - Quantum free electron theory – applications of Schrodinger wave
equation: particle in a finite potential well – particle in a three-dimensional box- degenerate
states – Fermi-Dirac statistics – density of energy states – electron in periodic potential –
electron effective mass – concept of hole. Superconducting phenomena, properties of
superconductors – Meissner effect and isotope effect. Type I and Type II superconductors,
High Tc superconductors – Magnetic levitation and SQUIDS.
UNIT III SEMICONDUCTING MATERIALS 9

Elemental Semiconductors - Compound semiconductors - Origin of band gap in solids
(qualitative) - carrier concentration in metals - carrier concentration in an intrinsic
semiconductor (derivation) – Fermi level – variation of Fermi level with temperature – electrical
conductivity – band gap determination – carrier concentration in n-type and p-type
semiconductors (derivation) – variation of Fermi level with temperature and impurity
concentration – Hall effect – determination of Hall coefficient – LED - Solar cells.
UNIT IV DIELECTRIC AND MAGNETIC MATERIALS 9

Dielectric, Paraelectric and ferroelectric materials - Electronic, Ionic, Orientational and space
charge polarization – Internal field and deduction of Clausius Mosotti equation – dielectric loss –
different types of dielectric breakdown – classification of insulating materials and their
applications - Ferroelectric materials - Introduction to magnetic materials - Domain theory of
ferromagnetism, Hysteresis, Soft and Hard magnetic materials – Anti-ferromagnetic materials –
Ferrites, Giant Magneto Resistance materials.
UNIT V NEW MATERIALS AND APPLICATIONS 9

Ceramics – types and applications – Composites: classification, role of matrix and reinforcement
– processing of fibre reinforced plastics and fibre reinforced metals – Metallic glasses – Shape
memory alloys – Copper, Nickel and Titanium based alloys – grapheme and its properties –
Relaxor ferroelectrics - Bio materials – hydroxyapatite – PMMA – Silicone - Sensors: Chemical
Sensors - Bio-sensors – Polymer semiconductors – Photoconducting polymers.
26
TOTAL: 45 PERIODS
OUTCOME:
On completion of the course, the students will be able to
 acquire knowledge of phase diagram, and thin film and nanomaterial preparation
techniques
 familiarize with conducting materials, basic quantum mechanics, and properties and
applications of superconductors.
 gain knowledge on semiconducting materials based on energy level diagrams, its types,
temperature effect. Also, fabrication methods for semiconductor devices will be
understood.
 realize with theories and applications of dielectric and ferromagnetic materials
 familiarize with ceramics, composites, metallic glasses, shape memory alloys,
biomaterials and their important applications.
.
REFERENCES:
1. Callister W. D. and Rethwisch, D. G., “Materials Science and Engineering”, 9th Edition,
Wiley (2014).
2. Raghavan V., “Materials Science and Engineering”, Prentice Hall of India (2004).
3. Askeland D.R. and Wright, W.J., “Essentials of Materials Science and Engineering”, 3rd
Edition, Cengage Learning (2014).
4. Pillai, S.O., “Solid State Physics”, New Age International, 7th Edition (2015).
5. Viswanathan, B., “Nanomaterials”, Narosa Book Distributors Pvt Ltd. (2011).
IB7252 MICROBIOLOGY LTPC

300 3
AIM
To introduce students to the principles of Microbiology ,to emphasize the structure and
biochemical aspects of various microbes.
OBJECTIVE
• To provide to the students the fundamentals of Microbiology , the scope of microbiology and
solve the problems in microbial infection and their control,
UNIT I INTRODUCTION TO MICROBIOLOGY 9

History (scientists and discoveries) and scope of microbiology (Primary and secondary
metabolites), classification and nomenclature of microorganisms, microscopic examination of
microorganisms: light, fluorescent, dark field, phase contrast, and electron microscopy. Stains
and staining techniques – Definition of auxochrome, chromophores, dyes, Classification of
stains, Theories of staining, Mechanism of gram staining, acid fast staining, negative staining,
capsule staining, flagella staining, endospore staining.
UNIT II MICROBES- STRUCTURE AND REPRODUCTION 9

Structural organization and multiplication of bacteria, viruses (TMV, Hepatitis B), algae
(cyanophyta, rhodophyta) and fungi (Neurospora), life history of actinomycetes (Streptomyces),
yeast (Sacharomyces), mycoplasma (M. pneumoniae) and bacteriophages ( T4 phage, ʎ
phage)
UNIT III MICROBIAL NUTRITION, GROWTH AND METABOLISM 9

Nutritional classification of microorganisms based on carbon, energy and electron sources
Definition of growth, balanced and unbalanced growth, growth curve and different methods to
quantify bacterial growth:(counting chamber, viable count method, counting without equipment,
different media used for bacterial culture (defined, complex, selective, differential, enriched) the
mathematics of growth-generation time, specific growth rate.
27
UNIT IV CONTROL OF MICROORGANISMS 9
Physical and chemical control of microorganisms Definition of sterilization, dry and moist heat,
pasteurization, tyndalization; radiation, ultrasonication, filtration. Disinfection sanitization,
antiseptics sterilants and fumigation. Determination of phenol coefficient of disinfectant. Host-
microbe interactions; anti-bacterial, anti-fungal and anti-viral agents; mode of action and
resistance to antibiotics; clinically important microorganisms
UNIT V INDUSTRIAL MICROBIOLOGY AND MICROBIAL ECOLOGY 9
Microbes involved in preservation (Lactobacillus,bacteriocins), spoilage of food and food borne
pathogens (E.coli, S.aureus, Bacillus, Clostridium). Industrial use of microbes (production of
penicillin, alcohol, vitamin B-12); biogas; bioremediation(oil spillage leaching of ores by
microorganisms ,pollution control); biofertilizers, biopesticides. Biosensors.
TOTAL: 45 PERIODS
TEXT BOOKS
1. Pelczar, M.J. “Microbiology”, 5th Edition, Tata McGraw-Hill, 1993.
2. Prescot. Harley, Klein. “ Microbiology “: McGraw-Hill Higher Education, 2008
3. Stanier RY, Ingrahm JI, Wheelis ML and Painter PR. “General Microbiology.” 5th edition,
McMillan Press. 1986
4. Ananthanarayanan, R. and C.K. JayaramPaniker, “Textbook of Microbiology”,4th Edition,
Orient Longman, 1990.
5. Casida, L.E. “Industrial Microbiology”, New Age International, 1968.
6. Schlegel, H.G. “General Microbiology”, 7th Edition, Cambridge University Press, 1993.
GE7153 ENGINEERING MECHANICS L T P C

4 0 0 4
OBJECTIVE :
The objective of this course is to inculcate in the student the ability to analyze any problem in a
simple and logical manner and to predict the physical phenomena and thus lay the foundation
for engineering applications.
UNIT I STATICS OF PARTICLES 12

Fundamental Concepts and Principles, Systems of Units, Method of Problem Solutions,
Statics of Particles -Forces in a Plane, Resultant of Forces, Resolution of a Force into
Components, Rectangular Components of a Force, Unit Vectors.
Equilibrium of a Particle- Newton’s First Law of Motion, Space and Free-Body Diagrams,
Forces in Space, Equilibrium of a Particle in Space.
UNIT II EQUILIBRIUM OF RIGID BODIES 12
Principle of Transmissibility, Equivalent Forces, Vector Product of Two Vectors, Moment of a
Force about a Point ,Varignon’s Theorem, Rectangular Components of the Moment of a Force,
Scalar Product of Two Vectors, Mixed Triple Product of Three Vectors, Moment of a Force
about an Axis, Couple - Moment of a Couple, Equivalent Couples, Addition of Couples,
Resolution of a Given Force into a Force -Couple system, Further Reduction of a System of
Forces, Equilibrium in Two and Three Dimensions - Reactions at Supports and Connections.
UNIT III DISTRIBUTED FORCES 16

Centroids of lines and areas – symmetrical and unsymmetrical shapes, Determination of
Centroids by Integration , Theorems of Pappus-Guldinus, Distributed Loads on Beams, Center
of Gravity of a Three-Dimensional Body, Centroid of a Volume, Composite Bodies ,
Determination of Centroids of Volumes by Integration.
Moments of Inertia of Areas and Mass - Determination of the Moment of Inertia of an Area by
Integration , Polar Moment of Inertia , Radius of Gyration of an Area , Parallel-Axis Theorem ,
28
Moments of Inertia of Composite Areas, Moments of Inertia of a Mass - Moments of Inertia of
Thin Plates , Determination of the Moment of Inertia of a Three-Dimensional Body by
Integration.
UNIT IV FRICTION 8
The Laws of Dry Friction. Coefficients of Friction, Angles of Friction, Wedges, Wheel Friction.
Rolling Resistance , Ladder friction.
UNIT V DYNAMICS OF PARTICLES 12

Kinematics - Rectilinear Motion and Curvilinear Motion of Particles.
Kinetics- Newton’s Second Law of Motion -Equations of Motions , Dynamic Equilibrium, Energy
and Momentum Methods - Work of a Force , Kinetic Energy of a Particle, Principle of Work and
Energy, Principle of Impulse and Momentum, Impact, Method of Virtual Work - Work of a
Force, Potential Energy, Potential Energy and Equilibrium.
L – 45 + T – 15 TOTAL: 60 PERIODS
OUTCOMES:
 Upon completion of this course, students will be able to construct meaningful
mathematical models of physical problems and solve them.
TEXT BOOK
1. Beer,F.P and Johnson Jr. E.R, “Vector Mechanics for Engineers”, McGraw-Hill Education
(India) Pvt. Ltd. 10th Edition, 2013.
REFERENCES
1. Hibbeller, R.C., Engineering Mechanics: Statics, and Engineering Mechanics: Dynamics,
13th edition, Prentice Hall, 2013.
2. J.L. Meriam & L.G. Karige, Engineering Mechanics: Statics (Volume I) and Engineering
Mechanics: Dynamics, 7th edition, Wiley student edition, 2013.
3. P. Boresi & J. Schmidt, Engineering Mechanics: Statics and Dynamics, 1/e, Cengage
learning, 2008.
4. Irving H. Shames, G. Krishna Mohana Rao, Engineering Mechanics - Statics and
Dynamics, Fourth Edition – PHI / Pearson Education Asia Pvt. Ltd., 2006.
5. Vela Murali, “Engineering Mechanics”, Oxford University Press (2010)
IB7251 BIOCHEMISTRY LTPC

3 003
AIM
To enable students learn the fundamentals of Biochemical Processes and Biomolecules.
OBJECTIVES
• To ensure students have a strong foundation in the structure and reactions of
Biomolecules.
• To introduce them to metabolic pathways of the major biomolecules and relevance to
clinical conditions.
• To correlate Biochemical processes with Biotechnology applications.
UNIT I INTRODUCTION TO BIOMOLECULES 5

Basic principles of organic chemistry, role of carbon, types of functional groups, biomolecules,
29
chemical nature of water, pH and biological buffers.
UNIT II STRUCTURE AND PROPERTIES OF IMPORTANT BIOMOLECULES 15

Carbohydrates (mono, di, oligo & polysaccharides) mutarotation, glycosidic bond, reactions of
monosaccharides and reducing sugars Starch, glycogen, cellulose and chitin. Proteoglycans,
glycosaminoglycans. hyaluronic acid, chondroitin sulfate.
Lipids: Fatty acids, glycerol, triacylglycerol, saponification, iodination, hydrogenation,

phospholipids, glycolipids, sphingolipids. Inherited metabolic disorders of Lipid-metabolism-Tay-
Saach’s disease, Niemann-Pick’s disease and Gaucher’s disease. Cholesterol, steroids, Bile
acids and salts, Gluco-and Mineralo-corticosteroids. Aldosterone, cortisone and synthetic
derivative-prednisolone. Androgens-testosterone, Estrogens- estrone, estradiol and
progesterone. Prostaglandins and their functions. LDL, HDL and VLDL. Cardiovascular disease
and correlation with circulating lipid and lipoprotein concentration
Amino Acids, Peptides, and Proteins.Classification based on side-chain properties. Structures,

hierarchy of organization primary, secondary, tertiary and quaternary structures, glycoproteins,
lipoproteins. Determination of primary structure.
Nucleic acids: Purines, pyrimidines, nucleosides, nucleotides, Chargaff’s Rules. Base pairing, A-
T and G-C, mRNA, rRNA and tRNA., Watson-Crick structure of DNA. reactions, properties, Tm
and hypochromicity, Measurement of DNA and RNA. Nucleoprotein complexes
UNIT III METABOLISM CONCEPTS 5

Functions of Proteins, Enzymes, introduction to biocatalysts, metabolic pathways, primary and
secondary metabolites. Interconnection of pathways and metabolic regulation.
UNIT IV INTERMEDIARY METABOLISM AND REGULATION 15

Glycolysis, TCA cycle, gluconeogenesis, pentose phosphate shunt, glyoxalate shunt, fatty acid
synthesis and oxidation, reactions of amino acids, deamination, transamination and
decarboxylation, urea cycle, Bioenergetics - High energy compounds, electronegative potential
of compounds, respiratory chain, ATP cycle, calculation of ATP yield during oxidation of glucose
and fatty acids.
UNIT V CASE STUDIES 5

Case study on overproduction of primary and secondary metabolites - glutamic acid, threonine ,
lysine, methionine, isoleucine, propionic acid and ethanol.
TOTAL: 45 PERIODS
TEXT BOOKS
1. Lehninger Principles of Biochemistry 6th Edition by David L. Nelson, Michael M. Cox
2. Satyanarayana, U. and U. Chakerapani, “Biochemistry” 3rd Rev. Edition, Books & Allied
(P) Ltd., 2006.
3. Rastogi, S.C. “Biochemistry” 2nd Edition, Tata McGraw-Hill, 2003.
4. Conn, E.E., etal., “Outlines of Biochemistry” 5th Edition, John Wiley & Sons, 1987.
5. Outlines of biochemistry, 5th Edition: By E E Conn, P K Stumpf, G Bruening and R Y Doi.
pp 693. John Wiley and Sons, New York. 1987.
REFERENCES
1. Berg, Jeremy M. et al. “Biochemsitry”, 6th Edition, W.H. Freeman & Co., 2006.
2. Voet, D. and Voet, J.G., “Biochemistry”, 3rd Edition, John Wiley & Sons Inc.,2004.
3. Murray, R.K., etal “Harper’s Illustrated Biochemistry”, 27th Edition, McGraw-Hill, 2006.
30
IB7262 MICROBIOLOGY LABORATORY LTPC
00 42
Experiments
1. Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques
2. Culture Media-Types and Use; Preparation of Nutrient broth and agar
3. Culture Techniques, Isolation and Preservation of Cultures- Broth: flask, test tubes;
Solid:Pour plates, streak plates, slants, stabs
4. Microscopy – Working and care of Microscope
5. Microscopic Methods in the Study of Microorganisms., Microscopic identification of
yeast/mould
6. Staining Techniques Simple, Differential- Gram’s Staining, spore /capsule staining
7. Quantification of Microbes: Sampling and Serial Dilution; Bacterial count in Soil – TVC
8. Effect of Disinfectants- Phenol Coefficient
9. Antibiotic Sensitivity Assay
10. Growth Curve in Bacteria and Yeast
11. Effect of pH, Temperature, UV radiation on Growth Bacteria
TOTAL : 60 PERIODS
Equipment Needed for 20 Students
Autoclave 1
Hot Air Oven 1
Incubators 2
Light Microscopes 4
Incubator Shaker 1
Colorimeter 2
Lamina Flow Chamber 2
Glassware, Chemicals, Media as required
TEXT BOOKS
1. Cappuccino, J.G. and N. Sherman “Microbiology : A Laboratory Manual”, 4th Edition,
Addison-Wesley, 1999.
2. Collee, J.G. etal., “Mackie & McCartney Practical Medical Microbiology” 4th Edition,
Churchill Livingstone, 1996.
IB7261 BIOCHEMISTRY LABORATORY LTPC

00 42
AIM
To learn and understand the principles behind the qualitative and quantitative estimation of
biomolecules (proteins, carbohydrates, lipids, metabolites etc.,) and laboratory analysis of the
same in the body fluids.
EXPERIMENTS
1. General guidelines for working in biochemistry lab (theory)
2. Units of volume, weight, density and concentration measurements and their range in
biological measurements. Demonstration of proper use of volume and weight measurement
devices.
3. Accuracy, precision, sensitivity and specificity (theory)
4. Preparation of buffer –titration of a weak acid and a weak base.
5. Qualitative tests for carbohydrates – distinguishing reducing from non-reducing sugars and
keto from aldo sugars.
31
6. Quantitative method for amino acid estimation using ninhydrin – distinguishing amino from
imino acid.
7. Protein estimation by Biuret and Lowry’s methods.
8. Protein estimation by Bradford and spectroscopic methods.
9. Extraction of lipids and analysis by TLC.
10. Estimation of nucleic acids by absorbance at 260 nm and hyperchromic effect (demo).
11. Enzymatic assay: phosphatase from potato.
12. Enzymatic assay: estimation of glucose by GOD-POD method after hydrolysis of starch with
acid and specificity of the enzymatic method.
Equipment Needed for 20 Students

Autocalve 1
Hot Air Oven 1
Incubators 2
Light Microscopes 4
Incubator Shaker 1
Colorimeter 2
Laminar Flow Chamber 2
TOTAL: 60 PERIODS
TEXT BOOKS
1. Practical Biochemistry by R.C. Gupta and S. Bhargavan.
2. Introduction of Practical Biochemistry by David T. Phummer. (II Edition)
REFERENCES
1. Harpers Biochemistry Ed. R.K. Murray , D.K. Granner, P.A. Mayes and V.W.Rodwell,
Appleton and Lange ,Stanford ,Conneticut.
2. Textbook of Biochemistry with clinical correlations. Ed. Thomas M. Devlin. Wiley Liss
Publishers
MA7358 TRANSFORM TECHNIQUES AND PARTIAL DIFFERENTIAL EQUATIONS
L T P C
4 0 0 4
OBJECTIVES:
 To introduce the effective mathematical tools for the solutions of partial differential
equations that model physical processes;
 To introduce Fourier series analysis which is central to many applications in engineering
apart from its use in solving boundary value problems;
 To acquaint the student with Fourier transform techniques used in wide variety of
situations in which the functions used are not periodic;
 To develop Z- transform techniques which will perform the same task for discrete time
systems as Laplace Transform, a valuable aid in analysis of continuous time systems.
OUTCOMES :
The students can able to solve the partial differential equations , find the Fourier series
analysis and solve the problems by using Fourier transform and Z transform techniques.
UNIT I PARTIAL DIFFERENTIAL EQUATIONS 12
32
Formation – Solutions of first order equations – Standard types and Equations reducible to
standard types – Singular solutions – Lagrange’s Linear equation – Integral surface passing
through a given curve – Classification of partial differential equations - Solution of linear
equations of higher order with constant coefficients – Linear non-homogeneous partial
differential equations.
UNIT II FOURIER SERIES 12

Dirichlet’s conditions – General Fourier series – Odd and even functions – Half-range Sine and
cosine series – Complex form of Fourier series – Parseval’s identity – Harmonic Analysis.
UNIT III APPLICATIONS OF PARTIAL DIFFERENTIAL EQUATION 12

Method of separation of variables – Solutions of one dimensional wave equation and one-
dimensional heat equation – Steady state solution of two-dimensional heat equation – Fourier
series solutions in Cartesian coordinates.
UNIT IV FOURIER TRANSFORM 12

Fourier integral theorem – Fourier transform pair - Sine and cosine transforms – Properties –
Transform of elementary functions – Convolution theorem – Parseval’s identity.
UNIT V Z – TRANSFORM AND DIFFERENCE EQUATIONS 12

Z-transform – Elementary properties – Inverse Z-transform – Convolution theorem – Initial and
final value theorems – Formation of difference equation – Solution of difference equation using
Z - transform.
TOTAL : 60 PERIODS
TEXT BOOKS:
1. Grewal B.S., “Higher Engineering Mathematics”, Khanna Publishers,
New Delhi, 43rd Edition, 2014.
2. Erwin kreyszig, “Advanced Engineering Mathematics”, John Wiley & Sons,
9th Edition, , New Delhi, 2014.
REFERENCES:
1. Glyn James, “Advanced Modern Engineering Mathematics”, Pearson Education,
New Delhi, 2007.
2. Ramana, B.V. “Higher Engineering Mathematics”, Tata McGraw Hill, New
Delhi, 11th Reprint , 2010.
3. Bali N., Goyal M. and Watkins C., “Advanced Engineering Mathematics”,Firewall Media (An
imprint of Lakshmi Publications Pvt., Ltd.,), New Delhi, 7th Edition, 2009.
4. Peter V.O’Neil, “Advanced Engineering Mathematics”, Cengage Learning India Pvt., Ltd,
New Delhi, 2007.
FT7304 FOOD PROCESS CALCULATIONS LTPC

4 004
OBJECTIVES:
To introduce students to basic principles of stoichiometry and its calculations.
UNIT I 9+3
Units and Dimensions: Basic and derived units, use of model units in calculations, Methods of
expression, compositions of mixture and solutions. Ideal and real gas laws – Gas constant -
calculations of pressure, volume and temperature using ideal gas law.
UNIT II 9+3
33
Fundamental Calculations and Humidity: Calculation of absolute humidity, molal humidity,
relative humidity and percentage humidity - Use of humidity in condensation and drying -
Humidity chart, dew point.
UNIT III 9+3

Basic Principles of Stoichiometry - Importance of material balance and energy balance in a
process Industry-Dimensions, Units, conversion factors and their use –Data sources, Humidity
and applications. Material Balance: Stoichiometric principles, Application of material balance to
unit operations like distillation, evaporation, crystallization, drying, extraction, Leaching.
UNIT IV 9+3
Energy Balance: Heat capacity of solids, liquids, gases and solutions, use of mean heat
capacity in heat calculations, problems involving sensible heat and latent heats, evaluation of
enthalpy.
UNIT V 9+3
Enthalpy Changes: Standard heat of reaction, heats of formation, combustion, solution, mixing
etc., calculation of standard heat of reaction - Effect of pressure and temperature on heat of
reaction - Energy balance for systems without chemical reaction.
TOTAL : 60 PERIODS
(Use of Psychometric chart is permitted in the examination)
OUTCOMES:
To make them understand different types of laws of chemistry of materials and also prepare the
students to accurately calculate the stoichiometric relations between the materials involved in
the unit operation process
TEXT BOOKS
1. Bhatt, B.L and Vora, S.M., ―Stoichiometry, Third Edition, McGraw-Hill, New York, 1996.
2. Gavhane, K.A ―Introduction to Process Calculations (Stoichiometery) NiraliPrakashan
Publications, Pune, 2006.
REFERENCES
1. Venkataramani, V. and Anantharaman, N., ―Process Calculations‖, Prentice Hall of India,
New Delhi, 2003.
2. Himmelblau, D.M., ―Basic Principles and Calculations in Chemical Engineering, Sixth
Edition, Prentice Hall India, New Delhi, 2003.
FT7303 FOOD MICROBIOLOGY LTPC

3 003
OBJECTIVES:
• The course aims to develop the knowledge of students in the basic area of Food
Microbiology.
• This is necessary for effective understanding of food processing and technology subjects
as well as food safety.
• This course will enable students to appreciate the role of microbes in food spoilage,
preservation of foods and food borne infections.
UNIT I ROLE OF MICROBES IN SPOILAGE OF FOODS 9

Factors affecting spoilage of foods, Microbial flora associated with various food groups their
spoilage potential. Microbiological spoilage problems associated with typical food products.
UNIT II CONTROL OF MICROBES IN FOODS 9

34
Use of antimicrobial chemicals- organic acids, sugars, sodium chloride, nitrites, phosphates,
sulphites, benzoates, sorbates / propionates naturally occurring antimicrobials; physical
methods- low and high temperatures, drying, radiation and high pressure; tolerance of microbes
to chemical and physical methods in various foods.
UNIT III MICROBES IN FOOD FERMENTATIONS 9

Microbes of importance in food fermentations, – homo & hetero-fermentative bacteria, yeasts &
fungi; biochemistry of fermentations – pathways involved, lactic acid bacteria fermentation and
starter cultures, alcoholic fermentations -yeast fermentations - characteristics and strain
selection, fungal fermentations. microbes associated with typical food fermentations- yoghurt,
cheese, fermented milks, breads, idli, soy products, fermented vegetables and meats.
UNIT IV MICROBIAL AGENTS OF FOOD BORNE ILLNESS 9

Food borne infections and food poisoning, microbial toxins, Gram Negative and Gram positive
food borne pathogens; toxigenic algae and fungi; Food borne viruses; helminths, nematodes
and protozoa.
UNIT V MICROBIAL EXAMINATION OF FOODS 9

Detection & Enumeration of microbes in foods; Indicator organisms and microbiological criteria;
Rapid and automated microbial methods - development and impact on the detection of food
borne pathogens; Applications of immunological, techniques to food industry; Detection
methods for E. coli, Staphylococci, Yersinia, Campylobacter, B. cereus, Cl. botulimum&
Salmonella, Listeria monocytogenes Norwalk virus, Rotavirus, Hepatitis A virus from food
samples.
TOTAL : 45 PERIODS
OUTCOME:
On completion of the course the students are expected to
• Be able to understand and identify the various microbes associated with foods and food
groups.
• Be able to understand and identify the role of these microbes in food spoilage, food
preservation.
• Understand the role of pathogens in food borne infections. • Understand the methods
used to detect pathogens in foods.
TEXT BOOKS
1. Banwart, G.J. “Basic Food Microbiology” 2nd Edition. CBS Publishers, 1998.
2. Vijaya Ramesh. “ Food Microbiology”. MJP Publishers, Chennai, 2007.
3. Jay, J.M. “Modern Food Microbiology”. 4th Edition. CBS Publishers, 2003.
4. Adams, M.R. and M.O. Moss.” Food Microbiology”. New Age International, 2002
5. Khetarpaul, Neelam. “Food Microbiology” Daya Publishing House, 2006.
REFERENCES
1. Montville, Thomas J. and Karl R. Matthews “ Food Microbiology : An Introduction”. ASM
Press, 2005.
2. Ray, Bibek and ArunBhunia. “Fundamental Food Microbiology” 4th Edition, CRC Press,
2008
3. Pawsey, R. K. “Case Studies in Food Microbiology for Food Safety and Quality”. The Royal
Society of Chemistry, 2001.
4. Forsythe, S.J. “The Microbiology of Safe Food”. Blackwell Science, 2000.
5. Doyle, Michael P. “Food Microbiology : Fundamentals and Frontiers”. 2nd Edition, ASM
Press, 2001.
35
FT7302 FOOD CHEMISTRYAND NUTRITION LTPC
3 00 3
OBJECTIVES:
The course aims to develop the knowledge of students in the basic area of Food Chemistry.
This is necessary for effective understanding of food processing and technology subjects. This
course will enable students to appreciate the similarities and complexities of the chemical
components in foods.
UNIT I AN OVERVIEW OF NUTRITION 9

Definition, six classes of nutrients, calculating energy values from food, using the RDA,
nutritional status, nutritional requirement, malnutrition, nutritional assessment of individuals and
populations, dietary recommendations, Balanced diet planning: Diet planning principles, dietary
guidelines; food groups, exchange lists, personal diet analysis; Digestion, Absorption and
Transport: Anatomy and physiology of the digestive tract, mechanical and chemical digestion,
absorption of nutrients.
UNIT II CARBOHYDRATES 9
Simple Sugars: mono and disaccharides, Properties, Caramelization, Maillard reaction;Sugar
alcohols; Oligosaccharides: structure, nomenclature, occurrence, uses in foods.
Polysaccharides: Starch- Structure, Properties, Functional role in food system, Modified
starches, Resistant starch, Starch hydrolysates, Applications in food industry.Non-starch
polysaccharides:Pectins, Gums &Hydrocolloid, Fiber - Cellulose & hemicellulose; Food sources,
functional role and uses in foods.Digestion and absorption of carbohydrates, lactose
intolerance; Glycemic and Non-glycemic carbohydrates, blood glucose regulation,
recommendations of sugar intake for health, health effects of fiber and starch intake, Artificial
sweeteners; Importance of blood sugar regulation, Dietary recommendations for NIDDM and
IDDM
UNIT III PROTEINS & LIPIDS 9

Review of protein structure & conformation; Properties & reactions of proteins in food systems:
Dissociation, optical activity, solubility, hydration, swelling, foam formation & stabilization, gel
formation, emulsifying effect, thickening & binding, amino acids in Maillard reaction,
denaturation; Food enzymes ; Texturized proteins; Food sources, functional role and uses in
foods.Review of structure, composition & nomenclature of fats. Non-glyceride components in
fats & oils; Properties of fats & oils: crystal formation, polymorphism, melting points, plasticity,
44 isomerisation, unsaturation; Modification of fats: hydrogenation- cis and trans isomers,
interesterification, acetylation, winterization; Hydrolytic rancidity & oxidative rancidity; radiolysis
Shortening power of fats, tenderization, emulsification, frying - smoke point, auto oxidation,
polymerization; Fat replacements; Food sources, functional role and uses in foods. Lipid
digestion, absorption and transport; Functions of the triglycerides; essential fatty acids- n-3 and
n-6 fatty acids; trans fatty acids, Medium Chain Triglycerides, phospholipids and sterols; Health
effects and recommended intakes of lipids. Digestion and absorption of proteins; Functions of
proteins; amino acids, Recommended intakes of proteins, Deficiency- short term and long term
effects.
UNIT IV WATER AND MICRONUTRIENTS 9

Chemistry, physical properties, free, bound & entrapped water, water activity. Drinking water,
mineral water, water hardness, water quality for food processing.Mineral & vitamin content of
foods- Food and Pharmaceutical grades; Recommended daily intake,toxicities, deficiencies,
factors affecting bioavailability, Stability under food processing conditions.
UNIT V METABOLISM, ENERGY BALANCE AND BODY COMPOSITION 9
36
Review of catabolic and anabolic pathways of glucose, fats and amino acids; Definition, units,
calorific value of foods – bomb calorimeter; energy requirements – basal metabolism, specific
dynamic action of foods, energy balance, direct and indirect calorimetry, physiological energy
value of foods; Energy Balance and Body Composition: Energy balance; body weight and body
composition; health implications; obesity, BMR and BMI calculations; Weight Control: Fat cell
development; hunger, satiety and satiation; dangers of weight loss; how to identify unsafe
weight loss schemes; treatment of obesity; attitudes and behaviors toward weight control.
TOTAL : 45 PERIODS
OUTCOME:
• Be able to understand and identify the various food groups; the nutrient components
(macro and micro), proximate composition.
• Be able to understand and identify the non-nutritive components in food, naturally
present.
• Understand and use effectively, food composition tables and databases.
• Grasp the functional role of food components and their interaction in food products in
terms of colour, flavour, texture and nutrient composition
TEXT BOOKS:
1. Chopra, H.K. and P.S. Panesar. “ Food Chemistry”. Narosa, 2010.
2. Meyer, Lillian Hoagland. “ Food Chemistry”. CBS Publishers, 1987.
3. Deman, John M. “Principles of Food Chemistry”. 3rd Edition. Springer, 1999.
4. Vaclavik, V. A. and Christian E. W. “Essentials of Food Science”. II Edition, Kluwer-
Academic, Springer, 2003.
5. Mann, Jim and Stewart Truswell “Essentials of Human Nutrition”. 3rd Edition. Oxford
University Press, 2007.
6. Gibney, Michael J., et al., “Introduction to Human Nutrition”. 2nd Edition. Blackwell,2009.
7. Gropper, Sareen S. and Jack L.Smith “Advanced Nutrition and Human Metabolism”. 5 th
Edition. Wadsworth Publishing, 2008.
REFERENCES:
1. Gopalan C., B.V. Rama Sastri, and S.C. Balasubramanian S. C. “Nutritive Value of Indian
Foods”. NIN, ICMR, 2004.
2. Damodaran, S., K.L. Parkin and O.R. Fennema. “Fennema’s Food Chemistry”. 4th Edition,
CRC Press, 2008
3. Belitz,H.-D, Grosch W and Schieberle P. “Food Chemistry”, 3rd Rev. Edition, Springer-
Verlag, 2004.
4. Walstra, P. “ Physical Chemistry of Foods”. Marcel Dekker Inc. 2003.
5. Owusu-Apenten, Richard. “Introduction to Food Chemistry”. CRC Press, 2005.
EE7151 BASIC ELECTRICAL AND ELECTRONICS ENGINEERING LT P C

3 0 0 3
OBJECTIVE:
 To impart the knowledge on basic concepts of electrical circuits and electrical machines.
 To impart the knowledge on basic concepts of electronic components, devices and
circuits
UNIT I BASIC CONCEPTS AND DC CIRCUITS 9

Ohm's law - Electrical resistance - Series /Parallel resistive circuits - Star/Delta transformations -
Kirchoff's law - Node and Mesh analysis - Thevenin's and Norton's theorem.
37
UNIT II A.C.CIRCUITS 9
RMS and average value of periodic waves - Form factor - Phase and Phase difference - Simple
RC.RL and RLC circuits - series and parallel resonance - power and power factor - introduction
to three phase systems – power measurement in 3 phase system.
UNIT III D.C. MACHINES 10

Construction details of DC machines - principle of operation of DC generator - EMF equation -
principle of DC motor - Back EMF - Voltage and torque equation - Principle of transformer -
construction and type - EMF equation - Tests on transformer - Equivalent circuit - Induction
motor - Construction and basic principle of operation - Starting and Running torques.
UNIT IV ELECTRONIC COMPONENTS AND DEVICES 9

Operating principle and characteristics of Simple PN Junction Diodes, Zener diode, Bipolar
Junction transistor - Field Effect Transistors – UJT – SCR.
UNIT V ANALOG CIRCUITS 8

Rectifier and Power Supply Circuits, clipper, clamper using diodes, Operational Amplifiers
(Ideal) - properties and typical circuits like differentiator, integrator, summer, comparator.
TOTAL : 45 PERIODS
REFERENCES:
1. Theraja, B.L., " A Text Books of Electrical Technology ", S.S.Chand and Co., New Delhi,
1998.
2. Edminister J.A., " Theory and Problems on Electric circuits ", McGraw Hill International
Edition, 1994.
3. Kosow, I.L., " Electrical Machinery and Transformers ", 4th Edition, Prentice Hall of India,
1991.
4. Nagrath I.J. and Kothari D.P., "Theory and Problems of Basic Electrical Engineering",
Prentice Hall of India, 1998.
5. Millman.J. and Grabel.S., Integrated Electronics, Tata McGraw Hill, 1995.
6. Horowits.P. and Hill.W., The Art of Electronics, McGraw Hill, 1995.
FT7301 FLUID MECHANICS IN MECHANICAL OPERATIONS LTPC

4 004
OBJECTIVES:
 To introduce the students to the mechanics of fluids through a thorough understanding of
the properties of the fluids, behaviour of fluids under static conditions. The dynamics of
fluids is introduced through the control volume approach which gives an integrated
understanding of the transport of mass, momentum and energy.
 To expose to the applications of the conservation laws to a) flow measurements b) flow
through pipes (both laminar and turbulent) and c) forces on vanes.
OUTCOMES:
 The students will be able to get a basic knowledge of fluids in static, kinematic and dynamic
equilibrium.
 They will also gain the knowledge of the applicability of physical laws in addressing problems
in hydraulics.
UNIT I PROPERTIES OF FLUIDS 12

Properties of fluids – definition – units of measurement - Mass density – specific weight, specific
volume – specific gravity equation of state – perfect gas - Viscosity – vapour pressure –
compressibility and elasticity surface tension – capillarity. Fluid pressure and measurement –
simple, differential and micro manometers - Mechanical gages – calibration. Hydrostatic forces
38
on surfaces – total pressure and centre of pressure - Horizontal- vertical and inclined plane
surface - Pressure diagram – total pressure on curved surface. Archimedes principles –
buoyancy – meta centre – metacentric height
UNIT II FLUID FLOW ANALYSIS 12

Types of fluid flow – velocity and acceleration of a fluid particle - Rotational – irrotational –
circulation and vorticity - Flow pattern – stream line – equipotential line – stream tube – path line
– steak line – flow net – velocity potential – stream function. Principles of conservation of mass
– energy – momentum – continuity equation in Cartesian co-ordinates - Euler's equation of
motion.
UNIT III FLOW MEASUREMENTS 12

Bernoulli's equation – applications - Venturimeter – orifice meter – nozzle meter rota meter –
elbow meter pitot tube – Orifice – sharp edged orifice discharging free – submerged orifice –
mouth piece - Flow through orifice under variable head – time of emptying a tank with and
without inflow. Flow through pipes – laminar and turbulent flow in pipes - Reynold's experiment -
Darcy – Weisbach equation for friction head loss – Chezy's formula – Manning's formula –
Hazen-William’s formula - Major and minor losses in pipes – hydraulic gradient line – energy
gradient line. Siphon – water hammer in pipes – gradual and sudden closure of values
UNIT IV OPEN CHANNEL FLOW 12

Types of flow in channel – uniform flow – most economical section of channel – rectangular –
trapezoidal. Specific energy and critical depth - momentum in open channel flow – specific force
- critical flow – computation. Flow measurement in channels – notches – rectangular, Cippollette
and triangular – float method - Flow measurement in rivers/ streams/ canals – weirs – free and
submerged flow – current meter – Parshall flume.
UNIT V DIMENSIONAL ANALYSIS & PUMPS 12

Dimensional analysis – concept of geometric, kinematic and dynamic similarity.Important
nondimensional numbers – Reynolds, Froude, Euler, Mach and Weber. Pump terminology –
suction lift, suction head, delivery head, discharge, water horse power – selection of pump
capacity. Centrifugal pumps – components – working – types of pumps and impellers - Priming
– cavitation – specific speed – characteristics curves. Turbine and submersible pumps - Jet
pump – jet assembly - Other pumps – Air lift pump - reciprocating pump - sludge pump and
vacuum pump-Hydraulic ram
TOTAL: 60 PERIODS
TEXT BOOKS:
1. Modi, P.N. and Seth S.M. “Hydraulics and fluid mechanics”. Standard Publishers
Distributors, New Delhi,2010
2. Streeter, V.L. Wylie, E. B. and Bedford K.W, Fluid Mechanics. (9th ed) Tata McGraw Hill,
New Delhi, 1998
REFERENCES:
1. Bansal, R.K., “A text book of fluid mechanics and hydraulic machinery”, Laxmi publications
(P) Ltd., New Delhi, 2002.
2. Grade, RJ.,.“Fluid mechanics through problems”. Wiley eastern Ltd., Madras,2002
3. Jain A. K. “Fluid Mechanics”. Khanna Publishers 1995.
4. JagadishLal,.“Hydraulic machines”. Metropolitan book house, New Delhi, 2000
5. Michael, A.M..“Irrigation Theory and practice”, Vikas publishing house, New Delhi, 2008
FT7312 FOOD MICROBIOLOGY LAB LTPC

004 2
39
OBJECTIVES:
• Enable students to understand the methods of isolating and characterizing various
microbes associated with foods and food groups.
• Enable students to understand and use various microbiological techniques for the study
of foods.
• Understand the methods used to detect pathogens in foods.
OUTCOMES:
• Complete understanding of isolation, characterization of various microbes associated
with foods and food groups.
• Familiarize with microbiological techniques for the study of foods.
• Better understanding of methods to detect pathogens in foods.
LAB EXPERIMENTS:
1. Introduction, Laboratory Safety, Use of Equipment; Sterilization Techniques; Culture
Media-Types and Use; Preparation of Nutrient broth and agar
2. Culture Techniques, Isolation and Preservation of Cultures- Broth: flask, test tubes;
Solid: Pour plates, streak plates, slants, stabs
3. Microscopy – Working and care of Microscope; Microscopic Methods in the Study of
Microorganisms; Staining Techniques- Simple, Differential- Gram’s Staining
4. Quantification of Microbes: Sampling and Serial Dilution; Bacterial count in food products
TVC
5. Microbiological Quality of Water (MPN)
6. Microbiological quality of milk
7. Enumeration of Lactic acid bacteria from fermented foods
8. Yeast & Mould count from fruits
9. Enumeration of spores from pepper
10. Inhibitory effect of spices on microbial load in fish & flesh foods
11. Enumeration & Isolation of E. colifrom processed meat/chicken
12. Thermal destruction of microbes: TDT & TDP
13. Enumeration & Isolation of Staphylococcifrom ready to eat street foods
14. Effect of cleaning and disinfection on microbial load
EQUIPMENTS:
Auto-calve 1
Hot Air Oven 1
Incubators 2
Light Microscopes 4
Incubator Shaker 1
Colorimeter 2
Lamina Flow Chamber 2
TOTAL : 60 PERIODS
REFERENCE
1. Harrigan, W.F. “Laboratory Methods in Food Microbiology” Academic Press, 2011
FT7311 FOOD CHEMISTRY AND NUTRITION LAB LTPC

0042
OBJECTIVES:
 To study and understand the physical and chemical properties of foods
 This course will enable the students to – be familiar with nutrient composition of foods
 To gain knowledge in quantitative methods in assessing nutritional status of individuals and
groups
40
OUTCOMES:
 Better understanding the physical and chemical properties of food.
 Familiarize in precipitation of casein and gellation of starch.
 Understanding the food groups, constituents of food, energy from food
 Exposing to nutritional assessment, food constituents and their daily dietary allowances
EXPERIMENTS:
1. Estimation of Viscosity of foods
2. Properties of solutions- sugar & salt
3. Preparation of emulsions
4. Solubility, specific gravity, Refractive index and Oxidative rancidity of fats and oils
5. Iso-electric precipitation of casein, Effect of rennin on milk proteins
6. Gelling properties of starch
7. Study of gluten formation
8. Enzymatic Browning in foods
9. Enzymatic hydrolysis of sucrose and measurement of optical rotation
10. Calculation and Computing of nutrient composition of foods
11. Nutritional anthropometry - Standards for reference – WHO Growth Charts from birth to 18
years, Body Mass Index and reference value
12. Techniques of measuring height, weight, head, chest and arm circumference, waist to hip
ratio, skin-fold thickness, Calculation of percent Body fat using skin folds callipers
13. Calculation of energy balance of individuals based on 3 day dietary recall.
14. Dietary survey of a group of individuals/community
15. Comparison of Food Composition data bases
TOTAL: 60 PERIODS
MA7357 PROBABILITY AND STATISTICS L T P C

4 0 0 4
OBJECTIVES:
 To make the students acquire a sound knowledge in statistical techniques that model
engineering problems.
 The Students will have a fundamental knowledge of the concepts of probability.
UNIT I RANDOM VARIABLES 12

Discrete and continuous random variables – Moments – Moment generating functions –
Binomial, Poisson, Geometric, Uniform, Exponential, Gamma, Weibull and Normal distributions
- Functions of a random variable.
UNIT II TWO-DIMENSIONAL RANDOM VARIABLES 12

Joint distributions – Marginal and conditional distributions – Covariance – Correlation and Linear
regression – Transformation of random variables – Central limit theorem (for independent and
identically distributed random variables).
UNIT III TESTS OF SIGNIFICANCE 12

Sampling distributions - Tests for single mean, proportion, Difference of means (large and small
samples) – Tests for single variance and equality of variances – χ2- test for goodness of fit –
Independence of attributes – Non-parametric tests: Test for Randomness and Rank - sum test
(Wilcoxon test).
UNIT IV DESIGN OF EXPERIMENTS 12

Completely randomized design – Randomized block design – Latin square design - 22 -
factorial design - Taguchi’s robust parameter design.
41
UNIT V STATISTICAL QUALITY CONTROL 12
Control charts for measurements ( X and R charts) – Control charts for attributes (p, c and np
charts) – Tolerance limits - Acceptance sampling.
TOTAL : 60 PERIODS
TEXT BOOKS:
1. Milton, J. S. and Arnold, J.C., “Introduction to Probability and Statistics”, Tata
McGraw Hill, New Delhi, 4th Edition, 3rd Reprint, 2008.
2. Johnson, R.A. and Gupta, C.B., “Miller and Freund’s Probability and Statistics
for Engineers”, Pearson Education, Asia, 8th Edition, 2011.
REFERENCES:
1. Devore, J.L., “Probability and Statistics for Engineering and the Sciences”,
Thomson Brooks/Cole, International Student Edition, New Delhi, 7th Edition, 2008.
2. Walpole, R.E., Myers, R.H., Myers, S.L. and Ye, K., “Probability and Statistics
for Engineers and Scientists”, Pearson Education, Asia, 8th Edition, 2007.
3. Ross, S.M., “Introduction to Probability and Statistics for Engineers and
Scientists”, Elsevier, New Delhi, 3rd Edition, 2004.
4. Spiegel, M.R., Schiller, J. and Srinivasan, R.A., “Schaum’s Outline of Theory and
Problems of Probability and Statistics”, Tata McGraw Hill, New Delhi, 2004.
GE7251 ENVIRONMENTAL SCIENCE AND ENGINEERING LTPC

3 003
OBJECTIVES:
To the study of nature and the facts about environment.
 To find and implement scientific, technological, economic and political solutions to
environmental problems.
 To study the interrelationship between living organism and environment.
 To appreciate the importance of environment by assessing its impact on the human
world; envision the surrounding environment, its functions and its value.
 To study the dynamic processes and understand the features of the earth’s interior and
surface.
 To study the integrated themes and biodiversity, natural resources, pollution control and
waste management.
UNIT I ENVIRONMENT, ECOSYSTEMS AND BIODIVERSITY 14

Definition, scope and importance of environment – need for public awareness - concept of an
ecosystem – structure and function of an ecosystem – producers, consumers and decomposers
– energy flow in the ecosystem – ecological succession – food chains, food webs and ecological
pyramids – Introduction, types, characteristic features, structure and function of the (a) forest
ecosystem (b) grassland ecosystem (c) desert ecosystem (d) aquatic ecosystems (ponds, streams,
lakes, rivers, oceans, estuaries) – Introduction to biodiversity definition: genetic, species and
ecosystem diversity – biogeographical classification of India – value of biodiversity: consumptive
use, productive use, social, ethical, aesthetic and option values – Biodiversity at global, national and
local levels – India as a mega-diversity nation – hot-spots of biodiversity – threats to biodiversity:
habitat loss, poaching of wildlife, man-wildlife conflicts – endangered and endemic species of India
– conservation of biodiversity: In-situ and ex-situ conservation of biodiversity.
Field study of common plants, insects, birds
Field study of simple ecosystems – pond, river, hill slopes, etc.
UNIT II ENVIRONMENTAL POLLUTION 8

Definition – causes, effects and control measures of: (a) Air pollution (b) Water pollution
42
(c)Soil pollution (d) Marine pollution (e) Noise pollution (f) Thermal pollution (g) Nuclear
hazards– soil waste management: causes, effects and control measures of municipal solid
wastes – role of an individual in prevention of pollution – pollution case studies – disaster
management: floods, earthquake, cyclone and landslides.
Field study of local polluted site – Urban / Rural / Industrial / Agricultural.
UNIT III NATURAL RESOURCES 10

Forest resources: Use and over-exploitation, deforestation, case studies- timber extraction,
mining, dams and their effects on forests and tribal people – Water resources: Use and over-
utilization of surface and ground water, floods, drought, conflicts over water, dams-benefits
and problems – Mineral resources: Use and exploitation, environmental effects of extracting
and using mineral resources, case studies – Food resources: World food problems, changes
caused by agriculture and overgrazing, effects of modern agriculture, fertilizer-pesticide
problems, water logging, salinity, case studies – Energy resources: Growing energy needs,
renewable and non renewable energy sources, use of alternate energy sources. case studies
– Land resources: Land as a resource, land degradation, man induced landslides, soil erosion
and desertification – role of an individual in conservation of natural resources – Equitable use
of resources for sustainable lifestyles.
Field study of local area to document environmental assets – river / forest / grassland / hill /
mountain.
UNIT IV SOCIAL ISSUES AND THE ENVIRONMENT 7

From unsustainable to sustainable development – urban problems related to energy –
water conservation, rain water harvesting, watershed management – resettlement and
rehabilitation of people; its problems and concerns, case studies – role of non-governmental
organization- environmental ethics: Issues and possible solutions – climate change, global
warming, acid rain, ozone layer depletion, nuclear accidents and holocaust, case studies. –
wasteland reclamation – consumerism and waste products – environment production act– Air
(Prevention and Control of Pollution) act – Water (Prevention and control of Pollution) act –
Wildlife protection act – Forest conservation act – enforcement machinery involved in
environmental legislation- central and state pollution control boards- Public awareness.
UNIT V HUMAN POPULATION AND THE ENVIRONMENT 6

Population growth, variation among nations – population explosion – family welfare programme –
environment and human health – human rights – value education – HIV / AIDS – women and
child welfare – role of information technology in environment and human health – Case studies.
TOTAL: 45 PERIODS
OUTCOMES:
Environmental Pollution or problems cannot be solved by mere laws. Public participation is an
important aspect which serves the environmental Protection. One will obtain knowledge on the
following after completing the course.
 Public awareness of environment at infant stage.
 Ignorance and incomplete knowledge has lead to misconceptions.
 Development and improvement in standard of living has lead to serious environmental
disasters.
TEXT BOOKS:
1. Gilbert M.Masters, ‘Introduction to Environmental Engineering and Science’, 2nd edition,
Pearson Education 2004.
2. Benny Joseph, ‘Environmental Science and Engineering’, Tata McGraw-Hill, New Delhi,
2006.
REFERENCES:
43
1. R.K. Trivedi, ‘Handbook of Environmental Laws, Rules, Guidelines, Compliances
and Standards’, Vol. I and II, Enviro Media.
2 . Cunningham, W.P. Cooper, T.H. Gorhani, ‘Environmental Encyclopedia’,Jaico Publ.,
House, Mumbai, 2001.
3. Dharmendra S. Sengar, ‘Environmental law’, Prentice hall of India PVT LTD,New Delhi, 2007.
4. Rajagopalan, R, ‘Environmental Studies-From Crisis to Cure’, Oxford University Press
2005.
FT7402 INTRODUCTION TO FOOD PROCESSING LTPC

3 003
OBJECTIVES:
The course aims to introduce the students to the area of Food Processing. This isnecessary for
effective understanding of a detailed study of food processing andtechnology subjects. This
course will enable students to appreciate the importance offood processing with respect to the
producer, manufacturer and consumer.
UNIT I PROCESSING OF FOOD AND ITS IMPORTANCE 9

Source of food - food of plant, animal and microbial origin; different foods and groups of foods
as raw materials for processing – cereals, pulses, grains, vegetables and fruits, milk and animal
foods, sea weeds, algae, oil seeds & fats, sugars, tea, coffee, cocoa, spices and condiments,
additives; need and significance of processing these foods.
UNIT II METHODS OF FOOD HANDLING AND STORAGE 9

Nature of harvested crop, plant and animal; storage of raw materials and products using low
temperature, refrigerated gas storage of foods, gas packed refrigerated foods, sub atmospheric
storage, Gas atmospheric storage of meat, grains, seeds and flour, roots and tubers; freezing of
raw and processed foods.
UNIT III LARGE-SCALE FOOD PROCESSING 12

Milling of grains and pulses; edible oil extraction; Pasteurisation of milk and yoghurt; canning
and bottling of foods; drying – Traditional and modern methods of drying, Dehydration of fruits,
vegetables, milk, animal products etc.; preservation by use of acid, sugar and salt; Pickling and
curing with microorganisms, use of salt, and microbial fermentation; frying, baking, extrusion
cooking, snack foods.
UNIT IV FOOD WASTES IN VARIOUS PROCESSES 6

Waste disposal-solid and liquid waste; rodent and insect control; use of pesticides; ETP;
selecting and installing necessary equipment.
UNIT V FOOD HYGIENE 9

Food related hazards – Biological hazards – physical hazards – microbiological considerations
in foods. Food adulteration – definition, common food adulterants, contamination with toxic
metals, pesticides and insecticides; Safety in food procurement, storage handling and
preparation; Relationship of microbes to sanitation, Public health hazards due to contaminated
water and food; Personnel hygiene; Training
& Education for safe methods of handling and processing food; sterilization and disinfection of
manufacturing plant; use of sanitizers, detergents, heat, chemicals, Cleaning of equipment and
premises.
TOTAL: 45 PERIODS
OUTCOMES:
44
• Be aware of the different methods applied to processing foods.
• Be able to understand the significance of food processing and the role of foodand beverage
industries in the supply of foods.
TEXT BOOKS:
1. Karnal, Marcus and D.B. Lund “Physical Principles of Food Preservation”. Rutledge, 2003.
2. VanGarde, S.J. and Woodburn. M “Food Preservation and Safety Principles and
Practice”.Surbhi Publications, 2001.
3. Sivasankar, B. “Food Processing & Preservation”, Prentice Hall of India, 2002.
4. Khetarpaul, Neelam, “Food Processing and Preservation”, Daya Publications, 2005.
FT7404 UNIT OPERATIONS FOR FOOD INDUSTRIES LTPC

4 004
OBJECTIVES:
To understand the principles involved in separation methods.
UNIT I EVAPORATION AND CONCENTRATION 12

Unit operations in food processing –conservation of mass and energy – overall view of an
engineering process-dimensions and units – dimensional and unit consistency – dimensionless
ratios-evaporation – definition – liquid characteristics – single and multiple effect evaporation-
performance of evaporators and boiling point elevation – capacity – economy and heat balance-
types of evaporators – once through and circulation evaporators – short tube evaporators and
long tube evaporators – agitated film evaporator
UNIT II MECHANICAL SEPARATION 12

Filtration – definition –filter media – types and requirements-constant rate filtration – constant
pressure filtration – filter cake resistance-filtration equipment – rotary vacuum filter – filter press-
sedimentation – gravitational sedimentation of particles in a fluid – Stoke’s law, sedimentation of
particles in gas-cyclones – settling under sedimentation and gravitational sedimentation-
centrifugal separations – rate of separations – liquid – liquid separation – centrifuge equipment.
UNIT III SIZE REDUCTION 12

Size reduction – grinding and cutting – principles of comminuting – characteristics of
comminuted products – particle size distribution in comminuted products-energy and power
requirements in comminuting – crushing efficiency – Rittinger’s, Bond’s and Kick’s laws for
crushing-size reduction equipments – crushers – jaw crusher, gyratory crusher-crushing rolls –
grinders – hammer mills – rolling compression mills - attrition, rod, ball and tube mills –
construction and operation.
UNIT IV CONTACT EQUILIBRIUM SEPARATION 12

Contact equilibrium separation processes – concentrations – gas-liquid and solid-liquid
equilibrium – equilibrium concentration relationships – operating conditions-calculation of
separation in contact – equilibrium processes-gas absorption – rate of gas absorption – stage –
equilibrium gas – absorption equipment-properties of tower packing – types – construction –
flow through packed towers-extraction – rate of extraction – stage equilibrium extraction-
equipment for leaching coarse solids – intermediate solids – basket extractor-extraction of fine
material – Dorr agitator – continuous leaching – decantation systems – extraction towers-
washing – equipments
UNIT V CRYSTALLIZATION AND DISTILLATION 12

Crystallization – equilibrium -solubility and equilibrium diagram – rate of crystal growth –
equilibrium crystallization-crystallization equipment – classification – construction and operation-
tank, agitated batch, Swenson-Walker vacuum crystallizers-distillation – binary mixtures – flash
and differential distillationsteam distillation – theory – consumption – continuous distillation with
45
rectification – vacuum distillation - batch distillation – operation and process – advantages and
limitations-distillation equipments – construction and operation – factors influencing the
operation.
TOTAL: 60 PERIODS
OUTCOMES:
To understand Principles of separation methods used in the process industry. To appreciate
different equipments developed for separation.
TEXT BOOKS:
1. Geankoplis, C.J. “Transport Processes and Separation Process Principles”, 4th Edition,
Prentice Hall, 2003.
2. McCabe W.L., Smith J.C. “Unit Operations in Chemical Engineering”, 7th Edition, McGraw –
Hill Int., 2001,
3. Earle, R.L. 2003. Unit Operations in Food Processing. Pergamon Press. Oxford. U.K.
4. Geankoplis C.J.1999. Transport Process and Unit Operations. Prentice-Hall of India Private
Limited, New Delhi.
REFERENCE:
1. Richardson, J.E. etal., “Coulson & Richardson’s Chemical Engineering” Vol.2 (Praticle
Technology & Separation Processes”) 5th Edition, Butterworth – Heinemann / Elsevier,
2003.
2. Coulson, J.M and J.F. Richardson,“Chemical Engineering”. Volume I to V. The Pergamon
Press. New York, 1999
3. McCabe, W.L., J.C.Smith and P.Harriot,“Unit Operations of Chemical Engineering”.
McGrawHill. Inc. Kosaido Printing Ltd. Tokyo, Japan, 2001
4. Sahay, K. M. and K.K.Singh,“Unit operation of Agricultural Processing”, Vikas Publishing
House Pvt. Ltd., New Delhi, 2004
FT7403 REFRIGERATION AND COLD CHAIN MANAGEMENT LTPC

4 004
OBJECTIVES:
 To understand the underlying principles of operation in different Refrigeration & cold
storage systems and its components.
 To provide knowledge on design aspects of cold storage systems
UNIT I REFRIGERATION PRINCIPLES 12

Refrigeration – principles - refrigeration effect – coefficient of performance – units of
refrigeration - simple vapour compression cycle – T-S diagram – p-h chart - application of
refrigeration
UNIT II VAPOUR COMPRESSION REFRIGERATION AND COMPONENTS 12

Vapour compression system - refrigeration components – compressor and condenser – types,
construction and working - expansion device and evaporators – types, construction and working
UNIT III REFRIGERANTS AND VAPOUR ABSORPTION CYCLE 12

Refrigerants – properties – classification – comparison and advantages – chloroflouro carbon
(CFC) refrigerants - effect on environmental pollution - alternate refrigerants - vapour absorption
cycle – theoretical - deviation in practice - Electrolux refrigerator – construction and principles.
UNIT IV SHELF – LIFE OF FOOD PRODUCTS 12

Defining overall Shelf-life, remaining shelf life in the context of Chilled & Frozen foods; -
Deterioration modes of food items; Models of quality deteriroration- Kinetic model; shelf-life
46
model; Q10/q10 model; TTT model for the remaining shelf – life; General procedure for shelf –
life testing – the 11 steps procedure.
Storage of frozen foods; - Basic design requirements of storage to uphold the shelf –life – size ,
insulation, entry –exit position, palletization, proper disk-space for air-circulation, automatic door
–closing, proper lighting, temperature monitoring and recording facility; stacking systems,
emergency exits, material handling devices like fork-lifts, pallet trucks, etc floor heaters, vapour
barriers, etc.
UNIT V COLD CHAIN 12

What is cold chain? Need for the chain for chilled / frozen food item, various links of the chain;
importance of shelf- life; just – in-time deliveries; Temperature limits;-in various countries-
Europe, US, Australia etc; Chilling and freezing;- Chilling injury, cook-chilling systems; cold –
shortening; PPP and TTT concepts; Temperature monitoring; -Critical temperatures;
Temperature –time indicators(TTI); Time –temperature –correlation-the kinetic approach,
effective temperature; Transportation regulations; Role of packaging in cold chain– MAS, MAP,
CAS, CAP etc; Thaw indicators.
TOTAL: 60 PERIODS
OUTCOMES:
 Upon completion of this course, the students will be able to demonstrate the operations in
different Refrigeration & cold storage systems and also able to design Refrigeration & cold
storage systems.
TEXT BOOKS:
1. Anand, M.L. “ Refrigeration& Air-Conditioning”.Asian Books Pvt., Ltd., 2002.
2. Sun, Da-Wen. “ Advances in Food Refrigeration”. Leatherhead Publishing, 2001.
3. Kennedy, Christopher J. “Managing Frozen Foods”. CRC / Woodhead Publishing, 2000.
4. James, S.J. and C. James. “ Meat Refrigeration”. CRC / Woodhead Publishing, 2002.
5. Stringer, Mike and C. Dennis. “Chilled Foods : A Comprehensive Guide”. 2nd Edition, CRC /
Woodhead Publishing, 2002.
REFERENCES:
1. Evans, Judith. “Frozen Food Science and Technology”. Wiley-Blackwell , 2008.
2. Hui, Y.H. etal., “ Handbook of Frozen Foods”. Marcel Dekker, 2004.
FT7401 FOOD PROCESSING AND PRESERVATION TECHNOLOGY LTPC

3 003
OBJECTIVES:
To expose the students to the principles and different methods of food processing and
preservation.
UNIT I PRINCIPLES OF MASS AND ENERGY BALANCE 9

Transport phenomena with respect to foods; Factors affecting heat and mass transfer; Study of
heat transfer and its application in the design of thermal processes and freezing. Thermal
processing; calculation of process time temperature-schedules.
UNIT II CANNING OF FOOD PRODUCTS 9

Newer methods of thermal processing; batch and continuous; application of infra-red
microwaves; ohmic heating; control of water activity; preservation by concentration and
dehydration; osmotic methods.
UNIT III DRYING PROCESS FOR TYPICAL FOODS 9
47
Rate of drying for food products; design parameters of different type of dryers; properties of air-
water mixtures. Psychrometric chart, freezing and cold storage.freeze concentration, dehydro-
freezing, freeze drying, IQF; calculation of refrigeration load, design of freezers and cold
storages.
UNIT IV NON-THERMAL METHODS 9

Super Critical Technology for Preservation - Chemical preservatives, preservation by ionizing
radiations, ultrasonics, high pressure, fermentation, curing, pickling, smoking, membrane
technology. Hurdle technology,
UNIT V FOOD PACKAGING 9

Basic packaging materials, types of packaging, packaging design, packaging for different types
of foods, retort pouch packing, costs of packaging and recycling of materials.
TOTAL : 45 PERIODS
OUTCOMES:
 To understand the principles of food processing and preservation.
 To understand the role of different methods the processing of different foods and their
impact on the shelf life, quality, and other physical and sensory characteristics of foods.
 To familiarize with the recent methods of minimal processing of foods
 To understand the materials and types of packaging for foods
TEXT BOOKS
1. Sivasankar, B. “Food Processing and Preservation”. Prentice Hall of India, 2002.
2. Khetarpaul, Neelam. “Food Processing and Preservation.” Daya Publications, 2005
3. Singh, M.K. “Food Preservation” Discovery Publishing, 2007.
4. Fellows, P.J. “Food Processing Technology : Principles and Practice”. 2nd Edition, CRC
Wood Head Publishing, 2000.
5. GopalaRao, Chandra. “Essentials of Food Process Engineering”. B.S. Publications, 2006.
REFERENCES
1. Rahman, M. Shafiur. “Handbook of Food Preservation”. Marcel & Dekker, 2006.
2. Zeuthen, Peter and Bogh-Sarensen, Leif. “Food Preservation Techniques”. CRC / Wood
Head Publishing, 2003.
3. Ranganna, S. “Handbook of Canning and Aseptic Packaging”. Tata McGraw-Hill, 2000.
FT7411 FOOD PROCESSING AND PRESERVATION LAB LTPC

0 042
OBJECTIVES:
To develop skills related to
• Preservation of foods
• Use of various techniques and additives for food processing and Preservation
EXPERIMENTS:
1. Heat transfer studies in a plate heat exchanger (Parallel and counter flow)
2. Refrigeration and Freezing of vegetables and fruits
3. Drying of vegetables and fruits with and without additives - Drying rate studies including,
constant rate and falling rate periods and the effects of various factors on them.
4. Osmotic drying of foods with salt and sugar.
5. Canning & bottling of vegetable and fruit products
6. Filtration and concentration of fruit juices
7. Production of extruded products.
8. Spray drying of juices/milk
9. Pasteurization of milk
48
10. Retort processing of foods
11. Determination of Water vapor transmission rate of different packaging materials
12. Determination of migration characteristics of packaging materials
13. Determination of tensile and burst strength of given packaging material
TOTAL: 60 PERIODS
OUTCOMES:
• Ability to select the specific preservation technology suitable for a specific food
• Ability to Process the different categories of food
REFERENCES:
1. Rahman, M.S. “Handbook of Food Preservation”, Marcel Dekker, 1999.
2. Ranganna, S. “Handbook of Canning and Aseptic Packaging” Vol. I, II & III, Tata McGraw –
Hill, New Delhi, 2000
3. Pandey, H. et al., “Experiments in Food Process Engineering”. CBS Publishers, 2004.
FT7412 UNIT OPERATIONS IN FOOD INDUSTRIES LAB LTPC

0 042
OBJECTIVE:
 To develop knowledge in handling basic operation equipment’s
OUTCOMES:
Upon completion of this practical course the student will
 Have knowledge on the basic principles of chemical engineering and its applications.
 Be able to apply the skill of material balance and energy balance in unit operations unit
process
EXPERIMENTS:
1. Flow measurement a) Artifice meter b) Venturimeter, c) Rotameter
2. Determination of economy and thermal efficiency of rotary flash evaporator
3. Solving problems on single and multiple effect evaporator
4. Determination of separation efficiency of centrifugal separator.
5. Determination of collection efficiency in cyclone separator.
6. Determination of efficiency of liquid solid separation by filtration.
7. Determination of absorption efficiency in a packing tower
8. Determination of porosity, coefficient of friction and angle of repose of grains.
9. Determination of particle size of granular foods by sieve analysis.
10. Performance evaluation of a sieve.
11. Determination of performance characteristics in size reduction using the burr mill.
12. Determination of energy requirement in size reduction using the ball mill andhammer mill.
13. Performance evaluation of pin mill and hammer mill.
14. Performance evaluation of a steam distillation process.
15. Visit to a solvent extraction, sugar industry.
TOTAL: 60 PERIODS
FT7502 FUNDAMENTALS OF HEAT AND MASS TRANSFER LTPC

4004
OBJECTIVES:
To understand the principles and applications of heat and mass transfer operations.
UNIT I HEAT TRANSFER – CONDUCTION 12

49
Basic transfer processes – heat, mass and momentum – heat transfer process - conductors and
insulators - conduction – Fourier’s fundamental equation – thermal conductivity and thermal
resistance - linear heat flow – heat transfer through homogenous wall, composite walls, radial
heat flow through cylinders and sphere – extended surfaces (fins) –– solving problems in heat
transfer by conduction.
UNIT II HEAT TRANSFER - CONVECTION 12

Newton Rikhman’s law – film coefficient of heat transfer - convection – free and forced
convection - dimensional analysis and its application – factors affecting the heat transfer
coefficient in free and forced convection heat transfer – overall heat transfer coefficient - solving
problems in heat transfer by convection.
UNIT III HEAT TRANSFER – HEAT EXCHANGER 12

Heat exchangers – parallel, counter and cross flow – evaporator and condensers - Logarithmic
Mean Temperature Difference – overall coefficient of heat transfer – tube in tube heat
exchanger, shell and tube heat exchanger, plate heat exchanger – applications of heat
exchangers - solving problems in heat exchangers.
UNIT IV HEAT TRANSFER: RADIATION 12

Radiation heat transfer – concept of black and grey body - monochromatic total emissive power
– Kirchoff’s law – Planck’s law - Stefan-Boltzman’s law – heat exchange through non-absorbing
media - solving problems in heat transfer by radiation.
UNIT V MASS TRANSFER 12

Mass transfer – introduction – Fick’s law for molecular diffusion - molecular diffusion in gases –
equimolar counters diffusion in gases and diffusion of gas A through non diffusing or stagnant B
- diffusion through a varying cross sectional area and diffusion coefficients for gases - molecular
diffusion in liquids, biological solutions and gels.
TOTAL: 60 PERIODS
OUTCOMES:
To understand and apply the principles in heat transfer phenomena To understand and apply
the principles in mass transfer phenomena To design heat and mass transfer equipments.
TEXT BOOKS:
1. Bellaney, P.L. “Thermal Engineering”. Khanna Publishers, New Delhi, 2001
2. Geankoplis C.J. “Transport Process and Unit Operations”. Prentice-Hall of India Private
Limited, New Delhi, 1999
REFERENCES:
1. Jacob and Hawkins. “Elements of Heat Transfer”.John Willey and Sons Inc. New York, 1983
2. EcKert, E.R.G. “Heat and Mass Transfer”. McGraw Hill Book Co., New York, 1981
3. Holman, E.P. “Heat Transfer”. McGraw-Hill Publishing Co. New Delhi, 2001
4. Coulson, J.M. and etal. “Coulson & Richardson’s Chemical Engineering”, 6th Edition, Vol. I
& II, Butterworth – Heinman (an imprint of Elsevier), 2004
5. McCabe, W.L., J.C. Smith and P.Harriot “Unit Operations of Chemical Engineering”, 6th
Edition, McGraw Hill, 2003.
FT7503 PRINCIPLES OF BIOCHEMICAL ENGINEERING LTPC

3 003
OBJECTIVES:
• To understand the Enzyme kinetics, Inhibition kinetics, Immobilization
• To understand the concept of basic fermentation processes and its control systems etc.
50
• To get a practical knowledge about running the fermenter and its scale – up and modes
of operation etc.
UNIT I INTRODUCTION TO ENZYMES 9
Classification of enzymes. Mechanisms of enzyme action; concept of active site and energetics
of enzyme substrate complex formation; specificity of enzyme action; principles of catalysis –
collision theory, transition state theory; role of entropy in catalysis.
UNIT II KINETICS OF ENZYME ACTION 9

Kinetics of single substrate reactions; estimation of Michelis – Menten parameters,
multisubstrate reactions- mechanisms and kinetics; turnover number; types of inhibition &
models –substrate, product. Allosteric regulation of enzymes, Monod changeuxwyman model,
ph and temperature effect on enzymes & deactivation kinetics.
UNIT III ENZYME IMMOBILIZATION 6
Physical and chemical techniques for enzyme immobilization – adsorption, matrix entrapment,
encapsulation, cross-linking, covalent binding etc., - examples, advantages and disadvantages.
UNIT IV OVERVIEW OF FERMENTATION PROCESSES 9

Overview of fermentation industry, general requirements of fermentation processes, basic
configuration of fermentor and ancillaries, main parameters to be monitored and controlled in
fermentation processes.
UNIT V RAW MATERIALS AND MEDIA DESIGN FOR FERMENTATION PROCESS 12

Criteria for good medium, medium requirements for fermentation processes, carbon, nitrogen,
minerals, vitamins and other complex nutrients, oxygen requirements, medium formulation of
optimal growth and product formation, examples of simple and complex media, design of
various commercial media for industrial fermentations – medium optimization methods
TOTAL : 45 PERIODS
OUTCOMES:
The student will be able to
 Understand the fundamentals of Enzyme kinetics, Inhibition kinetics and Immobilization
 Understand the concept of basic fermentation processes and its application during scale
up operations.
TEXT BOOKS:
1. Bailey, J.E. and Ollis, D.F. “Biochemical Engineering Fundamentals”, 2nd Edition, McGraw
Hill, 1986.
2. Blanch, H.W. and D.S. Clark “Biochemical Engineering”, Marcal Dekker, Inc., 1997.
3. Lee, James M. “Biochemical Engineering”, Prentice – Hall, 1992.
REFERENCES:
1. Palmer, Trevor “Enzymes : Biochemistry, Biotechnology, Clinical Chemistry”, Affiliated East-
West Press Pvt. Ltd., 2004.
2. Stanbury, P.F., A. Whitaker and S.J. Hall “Principles of Fermentation Technology”, 2nd
Edition, Butterworth – Heinemann (an imprint of Elsevier), 1995.
3. Wiseman, Alan “Handbook of Enzyme Biotechnology”, 3rd Edition, Ellis Harwood
Publications, 1999.
4. Hartmeier, Winfried “Immobilized Biocatalysts : An Introduction”, Springer –Verlag, 1986
FT7501 FOOD ANALYSIS LTPC

3 003
OBJECTIVES:
51
To expose the students to the principles, methods and techniques of chemical and instrumental
methods of food analysis.
Introduction, food regulations and standards; sampling methods, and sample preparation for
analysis; statistical evaluation of analytical data. General methods of food analysis- Moisture
determination by different methods; ash analysis-different methods; titrable acidity in foods;
determination of crude fiber and dietary fibre.
UNIT II LIPIDS, PROTEINS AND CARBOHYDRATE ANALYSIS 10

Analysis of oils and fats for physical and chemical parameters and quality standards, protein
analysis by different techniques; analysis of carbohydrates by different techniques.
UNIT III SPECTROSCOPIC TECHNIQUES 10

Basic principles; application of UV-Visible spectrophotometer in the analysis of food additives;
IR Spectroscopy in online determination of components of food- FT-IR tintometer in color
intensity determination; application of Atomic Absorption Spectrophotometer and ICP-AES in
analysis of mineral elements and fluorimeter in vitamin analysis.
UNIT IV CHROMATOGRAPHIC TECHNIQUES 10

Basic principles; application of paper chromatography and TLC in food analysis; detection of
adulterants in foods; Column chromatography for purification analysis- Ion exchange and affinity
chromatography; HPLC and GC in food analysis; Significance of MS detectors in HPLC and
GC; FAME analysis in oils and fats.
UNIT V ELECTROPHORESIS, REFRACTOMETRY AND POLARIMETRY 5

Basic principles; application of the electrophoresis in food analysis; Brixs value of fruit juices;
total soluble solids in fruit products; Refractive indices of oils and fats; specific rotations of
sugars; Estimation of simple sugars and disaccharides by polarimeter.
TOTAL: 45 PERIODS
OUTCOMES:
• To understand the principles behind analytical techniques in food analysis.
• To know the methods of selecting appropriate techniques in the analysis of food products.
• Appreciate the role of food analysis in food standards and regulations for the manufacture
and the sale of food products and food quality control in food industries.
• To familiarize with the current state of knowledge in food analysis.
TEXT BOOKS:
1. Pomeranz, Yeshajahu. “Food Analysis : Theory and Practice”. 3rd Edition. Aspen Publishers
/ Springer, 2000.
2. Kirk, R.S. and R. Sawyer “Pearson’s Composition and Analysis of Food”. 9th Edition.
Longman, New York, 1991
3. Nielsen, S. Suzanne. “Food Analysis”. 3rd Edition. Springer, 2003.
REFERENCES:
1. Otles, Semih. “Methods of Analysis of Food Components and Additives”. CRC Press, 2005.
2. Nollet, Leo M.L. “Hand Book of Food Analysis” II Rev. Edition. Vol. I, II & III, Marcel &
Dekker, 2004.
3. Nollet, Leo M.L. “ Food Analysis by HPLC”. II Rev. Edition, Marcel & Dekker, 2000
4. Otles, Semih. “Handbook of Food Analysis Instruments”. CRC Press, 2009.
FT7511 BIOCHEMICAL ENGINEERING LAB LTPC

52
004 2
OBJECTIVES:
To enable the students to understand the concepts and operation of equipment in handling of
enzymes and cultivation of microbes in industrial scale .
OUTCOMES:
To sterilize a bioreactor
To operate a bioreactor
To design experiments to evaluate the performance of the bioreactor.
To develop enzyme immobilized processes.
EXPERIMENT:
1. Growth of bacteria – estimation of biomass, calculation of specific growth rate, yield
coefficient
2. Medium optimization – Plackett Burman design, response surface methodology
3. Enzyme kinetics – Michelis Menton parameter, effect of temperature and pH
4. Enzyme immobilization – gel entrapment, cross linking
5. Preparation of bioreactor, utilities for bioreactor operation
6. Thermal death kinetics
7. Batch sterilization design
8. Batch cultivation, estimation of kla – dynamic gassing method, exhaust gas analysis –
carbon balancing, gas balancing
9. Fed batch cultivation, exhaust gas analysis – carbon balancing, gas balancing
10. Estimation of kla – sulphite oxidation method
11. Estimation of overall heat transfer coefficient
TOTAL: 60 PERIODS
REFERENCES:
1. Bailey, J.E. and Ollis, D.F. “Biochemical Engineering Fundamentals” II Edition, McGraw –
Hill, 1988.
2. Lee, James M. “Biochemical Engineering”, PHI, U.S.A, 2009
3. Stanbury, P.F. “Principles of Fermentation Technology”, II Edition, Butterworth – Heinemann /
Elsevier, 1995.
4. El-Mansi, E.M.T. etal., “Fermentation Microbiology and Biotechnology”, II Edition, CRC /
Taylor & Francis, 2007.
5. Peppler, H.J. and D. Perlman “ Microbial Technology” (vol. I Microbial Processes and Vol. I
Fermentation Technology)” II Edition, Academic Press / Elsevier, 2004.
FT7512 FOOD ANALYSIS LAB LTPC

004 2
OBJECTIVES:
Analysis of foods and food products for chemical components, compliance to standards;
detection of adulterants in foods.
OUTCOME:
 Better understanding in analysis of foods and food products for chemical components.
 Knowing standards for food products.
 Obtain knowledge of adulterants in foods.
LAB EXPERIMENTS:
1. Determination of moisture in spices powder by distillation method and Hot air oven method.
2. Determination of total fat, protein in milk and milk products.
3. Rancidity test for fried foods to assess primary and secondary oxidative products.
4. Determination of Vitamin C in fruit juices.
53
5. Estimation of synthetic Food colour in sweets, confectioneries and beverages.
6. Determination of Iron content in foods.
7. Determination of Iodine content in iodized salt.
8. Detection of Annatto, lead, MSG, sulphur-di-oxide, Emulsifiers and stabilizers in food
products.
9. Detection of anti oxidant in foods.
10. Determination of soluble and insoluble fibre in foods.
11. Detection of adulterants in edible oil and ghee.
12. Column chromatographic separation of colours
13. The identification of sugars in fruit juice using TLC.
TOTAL : 60 PERIODS
TEXTBOOKS:
1. Skoog, D.A. etal. “Principles of Instrumental Analysis”, V Edition, Thomson / Brooks –
Cole,1998.
2. Braun, R.D. “Introduction to Instrumental Analysis”, Pharma Book Syndicate, 1987.
3. Willard, H.H. etal. “Instrumental Methods of Analysis”, VII Edition, CBS, 1986.
4. Ewing,G.W. “Instrumental Methods of Chemical Analysis”, V Edition, McGraw-Hill, 1985.
GE7652 TOTAL QUALITY MANAGEMENT L T P C

3 0 0 3
AIM
To provide comprehensive knowledge about the principles, practices, tools and
techniques of Total quality management.
OBJECTIVES
 To understand the need for quality, its evolution, basic concepts, contribution of quality
gurus, TQM framework, Barriers and Benefits of TQM.
 To understand the TQM Principles.
 To learn and apply the various tools and techniques of TQM.
 To understand and apply QMS and EMS in any organization.
Introduction - Need for quality - Evolution of quality - Definition of quality - Dimensions of
product and service quality –Definition of TQM-- Basic concepts of TQM –-Gurus of TQM (Brief
introduction) -- TQM Framework- Barriers to TQM –Benefits of TQM.
UNIT II TQM PRINCIPLES 9

Leadership--The Deming Philosophy, Quality council, Quality statements and Strategic
planning-- Customer Satisfaction –Customer Perception of Quality, Feedback, Customer
complaints, Service Quality, Kano Model and Customer retention – Employee involvement –
Motivation, Empowerment, Team and Teamwork, Recognition & Reward and Performance
Appraisal--Continuous process improvement –Juran Trilogy, PDSA cycle, 5s and Kaizen -
Supplier partnership – Partnering, Supplier selection, Supplier Rating and Relationship
development.
UNIT III TQM TOOLS & TECHNIQUES I 9
The seven traditional tools of quality – New management tools – Six-sigma Process Capability–
Bench marking – Reasons to bench mark, Bench marking process, What to Bench Mark,
Understanding Current Performance, Planning, Studying Others, Learning from the data, Using
54
the findings, Pitfalls and Criticisms of Bench Marking – FMEA – Intent of FMEA, FMEA
Documentation, Stages, Design FMEA and Process FMEA.
UNIT IV TQM TOOLS & TECHNIQUES II 9

Quality circles – Quality Function Deployment (QFD) – Taguchi quality loss function – TPM –
Concepts, improvement needs – Performance measures-- Cost of Quality - BPR.
UNIT V QUALITY MANAGEMENT SYSTEM 9

Introduction—Benefits of ISO Registration—ISO 9000 Series of Standards—Sector-Specific
Standards—AS 9100, TS16949 and TL 9000-- ISO 9001 Requirements—Implementation—
Documentation—Internal Audits—Registration--ENVIRONMENTAL MANAGEMENT SYSTEM:
Introduction—ISO 14000 Series Standards—Concepts of ISO 14001—Requirements of ISO
14001—Benefits of EMS.
TOTAL: 45 PERIODS
OUTCOMES:
 Ability to apply TQM concepts in a selected enterprise.
 Ability to apply TQM principles in a selected enterprise.
 Ability to apply the various tools and techniques of TQM.
 Ability to apply QMS and EMS in any organization.
TEXT BOOK:
1. Dale H.Besterfiled, Carol B.Michna,Glen H. Besterfield,Mary B.Sacre,Hemant Urdhwareshe
and Rashmi Urdhwareshe, “Total Quality Management”, Pearson Education Asia, Revised
Third Edition, Indian Reprint, Sixth Impression,2013.
REFERENCE BOOKS:
1. James R. Evans and William M. Lindsay, “The Management and Control of Quality”, (6th
Edition), South-Western (Thomson Learning), 2005.
2. Oakland, J.S. “TQM – Text with Cases”, Butterworth – Heinemann Ltd., Oxford, Third
Edition, 2003.
3. Suganthi,L and Anand Samuel, “Total Quality Management”, Prentice Hall (India) Pvt. Ltd.,
2006 .
4. Janakiraman,B and Gopal, R.K, “Total Quality Management – Text and Cases”,Prentice Hall
(India) Pvt. Ltd., 2006.
FT7603 FOOD PROCESS ENGINEERING LT PC

30 0 3
OBJECTIVES:
To expose the students to the fundamental knowledge of food, its properties and different
methods of food processing
UNIT I 11
Rheology and texture of food materials: Concept of rheology, elastic, plastic and viscous
behaviour, viscoelasticity, rheological models and constitutive equations. Methods of texture
evaluation, subjective and objective measurements. Aerodynamic and hydrodynamic
characteristics. Application to separation, pneumatic handling and conveying. Material handling:
Material handling machines and conveyors. Pre-treatment unit operations: Cleaning, Dehulling
and Dehusking, Sorting & Grading, Peeling, Mixing and Forming. Size reduction and separation.
Agitation and Mixing. Mechanical Separations: Centrifugation, liquid-liquid centrifugation, liquid-
solid centrifugation, clarifiers, desludging and decanting machines. Filtration: Principles involved
in filtration. Pressure and vacuum filtration. Expression: batch and continuous type. Baking,
55
Roasting and Frying equipment. Extraction and Leaching, Crystallization and Distillation: Basic
principles involved.
UNIT II 9
Concept of thermo bacteriology: Arrhenius analogy, its application in design. Determination of
heat resistance of micro organisms. Analysis of Thermal Resiliance Duration mathematics of
conduction heating. Thermal processing: Blanching, Pasteurizations and Sterilization -
principles, different methods and equipments. Processing in containers, process time, T-
evaluation, Design of batch and continuous sterilization. Design and analysis of fermenter.
Introduction of biochemical Engineering : Kinetics, product yield. Engineering of Gas liquid mass
transfer in microbial system.
Shelf life : Calculation of shelf life. Shelf life requirements, Deteriorative reactions. Accelerated
testing. Transport properties of barriers. Simulations of product - package environment
interaction. Shelf life simulation for moisture, oxygen, and light sensitive products.
UNIT III 9
Raults Law. Water sorption Isotherms - Hysteresis. Water activity measurement method. Water
binding and its effect on enzymatic and non-enzymatic reactions and food texture. Control of
water activity and moisture. Permeability: Theoretical considerations. Permeability of gases and
vapours. Permeability of multilayer materials. Permeability in relation to packaging requirement
of foods.
UNIT IV 11
Low Temperature: Freezing of Foods, Types of freezers including, ice cream freezers, Freeze
concentration and freeze drying. Freezing curves, phase diagrams, methods of freeze
concentration, design problems. Membrane processes : Ultra filtration, Reverse osmosis,
Electrodialysis, per-evaporation and micro filtration. High Temperature: Extrusion : Extrusion
cookers, cold extrusion, single and twin screw extrusion. Low pressure and high pressure
extrusion, properties of Food materials, its significance in equipment design, processing and
handling Evaporation : Principles of evaporation, types and selection evaporators, mass and
energy balance. Design of single and multiple effect evaporators, recompression heat and mass
recovery and vacuum creating divises. Fouling of evaporators and heat exchanges. Drying :
Principles of drying, drying rate kinetics, Classification, mass and energy balance. Different
types of dryers and components - roller, spray, tray, compartment, fluidized bed etc. Non –
Thermal Methods: Microwave and Dielectric & Infrared heating: Physical parameters. Heat
transfer phenomenon. Equipment and application. Irradiation - Principle and its equipments,
Blending and pulverization equipments.
UNIT V HYGIENE PRACTICES 5

Cleaning and sanitation of food equipments and contains: can, crate, bottle, washing, CIP and
COP cleaning. Hygienic design of Food processing equipment. Sanitary requirement, sanitary
pipes and fittings.
TOTAL: 45 PERIODS
OUTCOMES:
 Students will understand the importance of quality control and food packaging in shelf
life of foods.
 Understand thermal processing of food and hygiene practices in food industry.
TEXTBOOK:
1. Toledo, Romeo T. “Fundamentals of Food Process Engineering” II Edition. CBS Publishers,
2000.
2. Fellows P. J “Food Processing Technology” Woodhead Publishing, 1998.
3. Smith P. G “Introduction to Food Process Engineering”. Springer, 2005
56
4. Earle, R.L, “Unit Operations in Food Processing”. Pergamon Press. Oxford. U.K, 2003
REFERENCES:
1. Sahay, K. M. and K.K.Singh..“Unit operation of Agricultural Processing”, Vikas Publishing
House Pvt. Ltd., New Delhi, 2004
2. Berk, Zeki. “Food Process Engineering and Technology”. Elsevier, 2009.
FT7602 FOOD ADDITIVES LTPC

30 03
OBJECTIVES:
To expose the students to the use of different chemical additives in foods during food
processing and preservation
Definition, role of food additives, classification of food additives based on their role, dual role of
certain additives, INS numbering system of food additives, safety requirements of food
additives, Acceptable daily intake of food additives, JECFA and Food Chemical Codexstandards
for food additives, status of food additives with respect to Indian laws, GMP and permissible
upper levels of food additives under Indian food laws.
UNIT II ACIDITY REGULATORS AND PRESERVATIVES 9

Acidity Regulators – definition, chemical structure, role and importance, pH modulation and
taste, acidity profile, permitted acidity regulators, levels of usage and food applications.
Preservatives of chemical and microbial origin; mode of action on spoilage organisms and
pathogens, factors affecting the performance of preservatives, active forms of preservatives,
necessity in a food and levels of usage; permitted preservatives and food applications. Case
studies / illustrations
UNIT III EMULSIFIERS, STABILIZERS AND THICKENERS 9

Emulsion, surface tension, oil in water and water in oil emulsion, Hydrophilic and Lipophilic
balance (HLB), role of emulsifiers, different classes of emulsifiers and their chemical structure,
their HLB values and role in emulsion stabilization; role of different stabilizers and other
substances in emulsion stability; emulsion formation process and equipment; measurement of
emulsion stability; permitted emulsifiers and stabilizers and food applications. Thickeners –
definition, chemical structure, role in food processing and product end characteristics, list of
permitted thickeners and food applications.
UNIT IV ANTIOXIDANTS AND ANTI-CAKING AGENTS 9

Antioxidants - Chemistry of oxidative deterioration of food and its constituents and its effect on
the quality; defining antioxidant; water soluble and oil soluble antioxidants and their chemical
structure, permitted antioxidants; mechanism of action, permitted levels and food application.
Anti-foaming and propellants, Anti-caking agents – definition, role in preventing spoilage, mode
of action, permitted list of anti-caking agents and food application.
UNIT V COLOR AND ARTIFICIAL SWEETENERS 9

Color – Natural and synthetic food colors, their chemical structure, shades imparted, stability,
permitted list of colors, usage levels and food application. Artificial Sweeteners – list, structure,
taste profile, permitted list, usage levels and food applications.
TOTAL: 45 PERIODS
OUTCOMES:
• To understand the principles of chemical preservation of foods
57
• To understand the role of different food additives in the processing of different foods and
their specific functions in improving the shelf life, quality, texture and other physical and
sensory characteristics of foods
• To know the regulations and the monitoring agencies involved in controlling the safer
use of additives in foods
TEXTBOOK:
1. Mahindru, S. N. “Food Additives- Characteristics Detection and Estimation”, TATA McGraw
Hill, 2000
2. Wilson, R. “Ingredient Handbook Sweeteners”, Blackwell, 2007
REFERENCES:
1. Emerton, V. “Food Colors”, Blackwell, 2008
2. Peter A Williams and Glyn O Philips, “ Gums and stabilizers for the Food Industry”,
RSC,2006.
3. Branen, A. L. “Food Additives” 2nd Edition, CRC press, 2002
FT7601 DAIRY PROCESS TECHNOLOGY LTPC
3 003
OBJECTIVES:
To introduce the students to dairy industry, properties and processing of milk, manufacture of
dairy products, sanitation and effluent treatment in dairy industry
UNIT I PROPERTIES OF MILK 7

Milk-Types-Composition-Physical-Chemical and Thermal Properties-Heat Capacity, Density-
Freezing-Boiling point-Expansion-Agitation-Viscosity-Classification of milk Market and Special
Milk Handling-effects of Merits on Milk-toxicity of metals.
UNIT II PROCESSING AND QUALITY PARAMETERS OF MILK 10

Processing of Milk- Pasteurization-HTST, UHT, sterilization, Homogenization, Filtering and
Clarification of Milk-cream separation-Methods and Equipment’s-Emulsification – Fortification,
packaging of milk and milk products, judging and grading of milk, national and international
standards of milk and milk products.
UNIT III MILK PRODUCTS 12

Traditional dairy products, Manufacturing of Yogurt, Cheese, Butter, Ghee, Ice-cream, malted
products, evaporated milk products - properties, Classification-processing Methods, Equipment
used, standards and quality parameters.
UNIT IV MILK POWDER PROCESSING AND MILK SUBSTITUTES 9

Processing of Milk Powder- Composition - Properties- methods of drying, substitutes for milk
and milk products – casein, lactose and other by-products, weaning foods, therapeutic foods,
fortification and enrichment.
UNIT V STORAGE SANITATION AND EFFLUENT TREATMENT 7

Storage of Milk in Tanks-Storage of ice cream and other milk products - in cold storage -
Cleaning and Sanitation-Importance-Detergents-Properties-Cleaning procedures-Cleaning in
place-Dairy effluent treatment and disposal.
TOTAL: 45 PERIODS
OUTCOMES:
The students will gain knowledge about dairy processing and understand the manufacturing
processes of various dairy products
TEXT BOOKS:
58
1. Ananthakrishnan, C.P., and Sinha, N.N., “Technology and Engineering of Dairy Plant
Operations, Laxmi Publications, New Delhi, 1984.
2. Warner, J.N., “Principles of Dairy Processing”, Wiley Eastern Pub. Co., New York, 1975.
3. Walstra, P., “Diary Technology : Principles of Milk Properties and Processes”. Marcel
Dekker, 1999
4. Spreer, Edgar “Milk and Diary Product Technology”. Marcel Dekker, 2005.
REFERENCES:
1. Tufail Ahmed., “Dairy Plant Engineering and Management”, KitabMahal Publishers,
Allahabad, 1997.
2. Lampert, Lincoln M. “Modern Dairy Products: Composition, Food Value, Processing,
Chemistry, Bacteriology, Testing, Imitation Dairy Products”. Chemical Publishing Company,
1998.
3. Selia, Jane dos Reis Coimbra and Jose A. Teixeir “Engineering Aspects of Milk and Dairy
Products”. Jane Selia dos Reis Coimbra & Jose A. Teixeir, CRC Press, 2009
HS7551 EMPLOYABILITY SKILLS LTPC

3003
COURSE DESCRIPTION
This course aims to help the students acquire the employability skills necessary for the
workplace situations. It also attempts to meet the expectations of the employers by giving
special attention to language skills, presentation skills, group discussion skills and soft skills.
This will be achieved through expert guidance and teaching activities focusing on employability
skills.
COURSE OBJECTIVES
• To enhance the employability skills of students with a special focus on presentation
skills, group discussion skills and interview skills
• To help them improve their reading skills, writing skills, and soft skills necessary for the
workplace situations
• To make them employable graduates
CONTENTS
UNIT I READING AND WRITING SKILLS 9
Reading: skimming & scanning strategies – note making skills – interpreting visual material
(charts & tables) – critical reading – fast reading necessary for reading letters & files - preparing
job applications - writing covering letter and résumé - applying for jobs online - email etiquette –
writing official letters (placing an order, letters to consumers, etc. ) writing reports – collecting,
analyzing and interpreting data
UNIT II SOFT SKILLS 9

Hard skills & soft skills – soft skills: self-management skills & people skills - training in soft skills
- persuasive skills – sociability skills –interpersonal skills – team building skills – leadership skills
– problem solving skills – adaptability - stress management – motivation techniques – life skills -
UNIT III PRESENTATION SKILLS 9

Preparing slides with animation related to the topic – organizing the material - Introducing
oneself to the audience – introducing the topic – answering questions – individual presentation
practice–– presenting the visuals effectively – 5 minute presentation
UNIT IV GROUP DISCUSSION SKILLS 9

Participating in group discussions – understanding group dynamics - brainstorming the topic -–
questioning and clarifying –GD strategies (expressing opinions, accepting or refusing others
59
opinions, turn taking) – activities to improve GD skills – viewing recorded GD - mock GD
UNIT V INTERVIEW SKILLS 9

Interview etiquette – dress code – body language – mock interview -–attending job interviews –
answering questions confidently – technical interview – telephone/Skype interview - practice in
different types of questions – one to one interview &panel interview – FAQs related to job
interview- Emotional and cultural intelligence.
TOTAL: 45 PERIODS
LEARNING OUTCOMES
 Students will be able to make presentations and participate in group discussions with
high level of self-confidence.
 Students will be able to perform well in the interviews
 They will have adequate reading and writing skills needed for workplace situations
REFERENCES:
1. Corneilssen, Joep. How to Prepare for Group Discussion and Interview. New Delhi: Tata-
McGraw-Hill, 2009.
2. Dabreo, Desmond A. Group Discussion and Team Building. Mumbai: Better Yourself Books,
2004.
3. Ramesh, Gopalswamy, and Mahadevan Ramesh. The ACE of Soft Skills. New Delhi:
Pearson, 2010.
4. Gulati, Sarvesh. Corporate Soft Skills. New Delhi: Rupa and Co. 2006.
5. Van Emden, Joan, and Lucinda Becker. Presentation Skills for Students. New York:
Palgrave Macmillan, 2004.
EXTENSIVE READING
1. Covey, Stephen R. The 7 Habits of Highly Effective People. New York: Free Press, 2013.
2. Bagchi, Subroto. The Professional. New Delhi: Penguin Books India, 2009.
WEB RESOURCES
1. www.humanresources.about.com
2. www.careerride.com
3. https://bemycareercoach.com/softskills
FT7611 DAIRY PROCESS TECHNOLOGY LAB LTPC

0 042
OBJECTIVES:
To develop skills related to
 Preservation and analytical techniques in milk and milk products
• Use of various techniques and additives for milk product processing and quality analysis
OUTCOMES:
On the completion of the course, the students will able to get experience on dairy process
technology.
EXPERIMENTS:
Properties of milk
1. Determination of viscosity, density and specific gravity of milk
2. Determination of redox potential, acidity and pH of milk
1. Analysis of milk
2. Platform test - Methylene Blue Reduction Test, clot on boiling test
3. Determination of protein in milk by formol titration (pynes method)
4. Determination of lactose content of milk by polarimeter
60
5. Estimation of milk fat by Gerber method or Milko tester
6. Phosphatase test
7. Determination of adulterant and preservatives of milk
8. Efficiency of sterilization in preparation of sterilized milk by turbidity test.
Milk products and Quality Analysis

10. Preparation and analysis of Yoghurt
11. Preparation and analysis of Cottage cheese
12. Preparation and analysis of Ice-cream/ Cream
13. Preparation and analysis of Butter/ Ghee
TOTAL: 60 PERIODS
REFERENCE BOOK:
1. Ralph Early, “Technology of Dairy Products” Springer Science & Business Media, 1998
2. Edgar R. Ling, “Textbook of Dairy Chemistry”, Vol II, London, 1945
FT7702 FOOD PACKAGING TECHNOLOGY LTPC

300 3
OBJECTIVES:
The course aims to develop the knowledge of students in the area of packaging of foods and
the related technology used. This course will enable students to appreciate the application of
scientific principles in the packaging of foods.
UNIT I BASICS OF PACKAGING 6

Packaging –Concepts, definition, Significance, classification. Packaging – Development,
Retail/Unit; Packaging of foods –fresh and processed
UNIT II PACKAGING MEDIA & MATERIALS 12

Primary packaging media – Properties and application, Paper boards, metals, plastics, wood
and plywood, glass, flexible materials Labels, caps and closures and adhesives, inks and
lacquers, cushioning materials, reinforcements; Testing & evaluation of packaging media – retail
packs & transport packages
UNIT III PACKAGING SYSTEMS AND METHODS 12

Vacuum packaging, gas flush packaging, CAP & MAP, aseptic & retort packaging, box in box.
Food products-General classification and packaging types, varieties and trends Storage
handling and distribution of packages-including pallets & containers
UNIT IV PACKAGING DESIGN 7

Food marketing and role of packaging; Packaging aesthetic and graphic design; Packaging –
Laws and regulations
UNIT V ENVIRONMENTAL ISSUES IN PACKAGING 8

Coding and marking including bar coding and Environmental, ecological & Economic issues,
recycling and waste disposal.
TOTAL: 45 PERIODS
OUTCOMES:
To gain knowledge on
• The different types of materials and media used for packaging foods.
• Hazards and toxicity associated with packaging materials and laws, regulations and
the monitoring agencies involved food safety, labelling of foods
• Methods of packaging, shelf life and food factors affecting packaging
61
TEXT BOOKS:
1. Robertson, G.L. “Food Packaging: Principles and Practice”. 2nd Edition. Taylor & Francis,
2006.
2. Han, Jung H. “Innovations in Food Packaging”. Elsevier, 2005.
3. Ahvenainen, Raija. “Novel Food Packaging Techniques”. Wood Head Publishing, 2003.
4. Mathlouthi, M. “Food packaging and Preservation”. Aspen Publications, 1999.
FT7703 FOOD SAFETY, QUALITY AND REGULATION LTPC

3 003
OBJECTIVES:
• To characterize different type of food hazards, physical, chemical and biological in the
industry and food service establishments
• To help become skilled in systems for food safety surveillance
• To be aware of the regulatory and statutory bodies in India and the world
• To ensure processed food meets global standards
UNIT I 10
Introduction to food safety and security: Hygienic design of food plants and equipments, Food
Contaminants (Microbial, Chemical, Physical), Food Adulteration (Common adulterants), Food
Additives (functional role, safety issues), Food Packaging & labeling. Sanitation in warehousing,
storage, shipping, receiving, containers and packaging materials. Control of rats, rodents, mice,
birds, insects and microbes. Cleaning and Disinfection, ISO 22000 – Importance and
Implementation
UNIT II 8
Food quality: Various Quality attributes of food, Instrumental, chemical and microbial Quality
control. Sensory evaluation of food and statistical analysis. Water quality and other utilities.
UNIT III 9
Critical Quality control point in different stages of production including raw materials and
processing materials. Food Quality and Quality control including the HACCP system. Food
inspection and Food Law, Risk assessment – microbial risk assessment, dose response and
exposure response modelling, risk management, implementation of food surveillance system to
monitor food safety, risk communication
UNIT IV 9
Indian and global regulations: FAO in India, Technical Cooperation programmes, Bio-security in
Food and Agriculture, World Health Organization (WHO), World Animal Health Organization
(OIE), International Plant Protection Convention (IPPC)
UNIT V 9
Codex Alimentarius Commission - Codex India – Role of Codex Contact point, National Codex
contact point (NCCP), National Codex Committee of India – ToR, Functions, Shadow
Committees etc.
TOTAL: 45 PERIODS
OUTCOMES:
• Thorough Knowledge of food hazards, physical, chemical and biological in the industry and
food service establishments
• Awareness on regulatory and statutory bodies in India and the world
REFERENCES:
1. Handbook of food toxicology by S. S. Deshpande, 2002
2. The food safety information handbook by Cynthia A. Robert, 2009
62
3. Nutritional and safety aspects of food processing by Tannenbaum SR, Marcel Dekker Inc.,
New York 1979
4. Microbiological safety of Food by Hobbs BC, 1973
5. Food Safety Handbook by Ronald H. Schmidt, Gary E. Rodrick, A John Wiley & Sons
Publication, 2003
FT7651 CREATIVITY, INNOVATION AND NEW PRODUCTDEVELOPMENT LT P C

3003
OBJECTIVES:
To study the various issues related to Creativity, Innovation and New Product Development.
The process of technological innovation - factors contributing to successful technological
innovation - the need for creativity and innovation - creativity and problem solving - brain
storming - different techniques
UNIT II PROJECT SELECTION AND EVALUATION 9

Collection of ideas and purpose of project - Selection criteria - screening ideas for new products
(evaluation techniques)
UNIT III NEW PRODUCT PLANNING 9

Design of proto type - testing - quality standards - marketing research - introducing new
products
UNIT IV NEW PRODUCT DEVELOPMENT 9

Research and new product development - Patents - Patent search - Patent laws - International
code for patents - Intellectual property rights (IPR).
UNIT V MODEL PREPARATION & EVALUATION 9

Creative design - Model Preparation - Testing - Cost evaluation - Patent application
TOTAL: 45 PERIODS
OUTCOMES:
To impart the knowledge of various aspects of Creativity, Innovation and New Product
Development
TEXT BOOKS:
1. Twiss, Brian. “Managing Technological Innovation”, Pitman Publishing Ltd., 1992.
2. Watton, Harry B. “New Product Planning”, Prentice Hall Inc., 1992.
REFERENCES:
1. Nystrom, Harry “Creativity and Innovation”, John Wiley & Sons, 1979.
2. Khandwalla, N. – “Fourth Eye (Excellence through Creativity) - Wheeler Publishing”, 1992.
3. I.P.R. Bulletins, TIFAC, New Delhi, 1997.
FT7701 BAKING AND CONFECTIONERY TECHNOLOGY LTPC

300 3
OBJECTIVES:
This course will enable the student to
• Familiarize with the commercial methods of baking bread and recent advances in bakery
industry
63
• Learn microbiological aspects of bakery products, sanitation and hygiene of baking
industries.
OUTCOMES:
 Better understanding of process technology of bakery and confectionery products
 Complete learning - use of sanitation and safety practices in bakery and confectionery
production
UNIT I INTRODUCTION TO BAKING 9

Classification of bakery products. Bakery ingredients and their functions-Essential ingredients:
Flour, yeast and sour dough, water, salt- Other ingredients: Sugar, color, flavor, fat, milk, milk
powder and bread improvers. Leaveners and yeast foods. Shortenings, emulsifiers and
antioxidants.
UNIT II EQUIPMENTS 9
Introduction to utensils and equipments used in bakery industry with their purpose.Bulk handling
of ingredients- Dough mixing and mixers, Dividing, rounding, sheeting, and laminating-
Fermentation enclosures and brew equipment - Ovens and Slicers. Rheology of dough-
Farinograph, Amylograph, Alveograph and Extensiograph.
UNIT III BREAD MAKING PROCESS 9

The Chemistry of dough Development. Bread making methods- Straight dough/bulk
fermentation - Sponge and dough- Activated dough development- Chorley wood bread process-
Dough retarding and freezing-emergency No time process. Advantages and disadvantages of
various methods of bread-making. Characteristics of good bread: Internal characters; external
characters. Bread defects/faults and remedies. Spoilage of bread-Causes, detection and
prevention.
UNIT IV BAKERY PRODUCTS 9

Production of cakes and cookies/biscuits. Types of biscuit dough‘s –Developed dough, short
dough‘s, semi-sweet, enzyme modified dough‘s and batters. Cake making: Ingredients and their
function Structure builders. Tenderizers, moisteners and flavor enhancers. Production process
for Wafers- type of flour, raising agents and maturing. Other miscellaneous products- puff
pastry, chemically leavened. Problems of baking.
UNIT V CONFECTIONERY PRODUCTS 9

Definition, importance of sugar confectionery. General technical aspects of industrial sugar
confectionery manufacture - compositional effects. Manufacture methods of high boiled sweets:
- Ingredients -.prevention of recrystalization and stickiness Types of confectionery products-
Caramel, Toffee and Fudge and other confections-:- ingredients - Formulation - Processing
method- Quality control- Aerated confectionery- Methods of aeration- Manufacturing process-
Chemistry of Hydrocolloids, Hydrocolloid pre treatment Processes -product quality parameters,
faults and corrective measures. Spoilage of confectionery products.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Matz, Samuel A., ―Bakery Technology and Engineering, III Edition, Chapman & Hall,
London.
2. Cauvain, Stanley P, and Young, Linda S., ―Technology of Bread Making, II Edition Aspen
publication. Maryland, 1999
REFERENCES:
1. Edwards W.P. ― Science of bakery products, RSC, UK,2007
2. Samuel A. Matz., ―Equipment for Bakers, Pan Tech International Publication. 1988.
64
3. Sugar Confectionery manufacture-(Ed) E.B.Jackson, II edition, Blackie Academic and
professional, Glasgow,1995.
FT7712 SKILLS FOR FOOD PRODUCT DESIGN AND DEVELOPMENT LTPC

0042
OVERVIEW (THEORY) 5
Organization and assignment of team, Definition of roles; Product Concepts; factors to consider;
concept methodology; consumer testing; Product attributes; Concept testing approaches;
Development of product specifications: Prototype development; role of ingredients and
processing in defining attributes; scale up; Process flow sheet development; factors to consider
in process development; process optimization; Factors to consider beyond formulation and
processing - shelf life requirements; product performance testing; market positioning, Packaging
and labelling, costing; Marketing: developing test market strategies
GROUP PROJECTS TO DEVELOP FOOD PRODUCTS AT LABORATORY SCALE
(PRACTICAL) 40
Project Identification: Products/Processes Review, Project Feasibility, Design and Product
Specification
Project Planning: Identifying Objectives, Identifying Tools/Methods, Use of
Information/Communication Technology
Project Execution: Product Trials and Standardization, Product Quality Profiling – Sensory,
Microbial, Nutrient, Shelf Life, Costing, Packaging and Labeling, Product Scale up feasibility
Project Presentation: Documentation and Report, Viva Voce
TOTAL: 60 PERIODS
TEXTBOOKS:
1. Brody, Aaron L. and John B. Lord. “ Developing New Food Products for a Changing
Marketplace”. II Edition, CRC Press, 2008.
2. Side, Catherine. “Food Product Development : Based on Experience”. IOWA State Press,
2002.
3. MacFie, Hal. “Consumer-Led Food Product Development”.CRC Press, 2007.
REFERENCES:
1. Fuller, G. W. “New Food Product Development from Concept to Marketplace”. CRC Press,
1994.
2. Lyon, D. H. “Guidelines for Sensory Analysis in Food Product Development and Quality
Control”.Chapman and Hall, 1992.
3. Robinson, J., H. Roberts, E. Barnard, and T. Shepard. “Design and Make It Food
Technology”. Nelson Thomes, 2001.
4. Gould, W. A.”Research and Development Guidelines for the Food Industry”. Woodhead,
1991.
FT7711 BAKING AND CONFECTIONERY LABORATORY LAB LTPC

0042
OBJECTIVE:
This course will enable the student to acquaint with the preparation of various bakery products
and perform quality analysis for the same
EXPERIMENTS
65
1. Study of ingredients (major and minor): characteristics of flour, yeast, shortening, sugar,
egg and salts.
2. Experiment on leavening action of baking powder, sodium- bicarbonate and ammonium-
bi-carbonate.
3. Determination sedimentation value of flour
4. Estimation of water absorption power (atta, and maida)
5. Determination dough rising capacity of yeast
6. Studies of dough characteristics farinographic and extensographic
7. Preparation of biscuits-different types.
8. Preparation of bread-different types.
9. Preparation of toffees.
10. Preparation of sugar boiled confectionary.
11. Preparation of candy.
12. Visit to a bakery/confectionary industry.
TOTAL: 60 PERIODS
REFERENCES / MANUALS/SOFTWARE:
Sugar Confectionery manufacture-(Ed) E.B.Jackson, II edition. Blackie Academic and
professional, Glasgow(1995).
FT7005 FOOD FLAVOURS TECHNOLOGY LTPC

3 003
OBJECTIVES:
• To understand the flavour compounds involved in development of flavor
• To understand the analytical techniques involved in flavor analysis
OUTCOMES:
• Better understanding and knowledge of contribution of different compounds for the
development of flavor and Analytical techniques involved in flavor analysis.
Problems in flavour research – classification of food flavours; chemical compounds responsible
for flavour.
UNIT II FLAVOUR COMPOUNDS 9

Chemical compound classes and their flavour responses; flavour development during
biogenesis, flavour development during food processing; use of biotechnology to develop
flavours.
UNIT III THE CHEMICAL SENSES 9

Anatomy of the chemical senses; neural development of the chemical senses; receptor
mechanisms, neural coding; the control of eating.
UNIT IV FLAVOUR ANALYSIS 9

Subjective versus Objective methods of analysis; psychophysics and sensory evaluation;
Instrumental analysis; sample handling and artifacts; data handling
UNIT V TEACHING FLAVOUR CONCEPTS 9

Problem based learning; tongue and nose; Onion-Beverage-Maillard reaction-Thio-stench
TOTAL: 45 PERIODS
66
TEXT BOOKS:
1. Fisher, Carolyn and Thomas R. Scott. “Food Flavours : Biology and Chemistry”. The Royal
Society of Chemistry, 1997.
2. Heath, H.B. and G. Reineccius. “ Flavor Chemistry and Technology”. CBS Publishers, 1996.
3. Reineccius, Gary. “Flavor Chemistry and Technology”. II Edition, Taylor & Francis, 2006.
4. Shahidi, Fereidoon and Chi-Tang Ho. “Flavor Chemistry of Ethnic Foods”. Kluwer Academic
/ Plenum, 1999.
5. Ashurst, Philip R. “Food Flavorings”. III Edition, Aspen Publications, 1999.
REFERENCES:
1. Hofmann, Thomas. “Challenges in Taste Chemistry and Biology”. American Chemical
Society Publications, 2004.
2. Charalambous, G. “Food Flavors: Generation, Analysis and Process Influence”. Elsevier,
1995.
FT7002 CEREAL TECHNOLOGY LTPC

3 003
OBJECTIVES:
 The course aims to develop the knowledge of students in the area of Cereal processing
and technology.
 This is necessary for effective understanding specific aspects of food processing related
to these foods.
 This course will enable students to appreciate the application of scientific principles in
the processing of these materials.
OUTCOMES:
• Be able to understand and identify the specific processing technologies used for cereals
• Understand the application of scientific principles in the processing technologies specific
to the materials.
UNIT I PRODUCTION, STRUCTURE AND COMPOSITION 6

Status, major growing areas and production of cereals and millets in India and the world,
structure, Physical properties; Density, Bulk density, Angle of repose, Hardness, asperity,
porosity, stack of milling and moisture on physical properties. Chemical composition,
Distribution of nutrients and Aroma of cereals and millets; anti-nutritional factors.
UNIT II WHEAT AND RICE 15

Wheat: Morphology, Physicochemical properties, Wheat Quality, Wheat Milling, quality aspects
of flour, wheat proteins and their function, rheology of flour; wheat based baked products –
Bread, Biscuit, Cakes, Extruded products, Pizza, Chapatis, malting and malt products; Milling of
rice: Conventional Milling, Modern milling, Advantages and disadvantages of milling
machineries, By products of rice milling, Parboiling of rice: Aging of rice: Enrichment: - Need of
Enrichment, Methods of enrichment, Enrichment levels, fortification of amino acids. -Processed
Foods from rice: Breakfast cereals, flakes, puffing, canning and instant rice.
UNIT III OTHER CEREALS 9

Corn - Morphology, Physico-chemical properties, Corn milling - Wet and dry milling, Milling
fractions and modify starches Corn Products – Corn flakes, Corn starch, canned corn products,
puffed product; HFCS; Oats- Milling, Oat Products – Steel cut, rolled oats, quick cooking; Rye
bread; Traditional and Fermented cereal products
67
UNIT IV MILLETS 6
Sorghum, Pearl Millet, Finger millet, Foxtail millet, Kodo Millet - storage, insect control;
processing - Pearling, Milling, Malting, Malt based foods, flaked and fermented products;
Traditional and Nutritional products based on finger millet.
UNIT V BAKED AND EXTRUDED PRODUCTS 6

Baked foods - chemical dough development, mechanical dough development, sheeting
extrusion other rapid methods; Bread staling – theory, manifestation, retardation measures;
Indian Confectionery. Extrusion processing – methods and products.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Matz, Samuel A. “ The Chemistry and Technology of Cereals as Food and Feed” II Edition,
CBS, 1996.
2. Delcour, Jan A. and R. Carl Hoseney. “Principles of Cereal Science and Technology”. III
Edition. American Association of Cereal Chemists, 2010.
3. Kulp, Karel “Handbook of Cereal Science and Technology”. IIEdition,CRC Press, 2000.
4. Morris, Peter C. and James H Bryce “Cereal Biotechnology”. CRC / Woodhead, 2000
FT7004 FOOD FERMENTATION TECHNOLOGY LTPC

3 003
OBJECTIVES:
• To impart knowledge and skills related to process technologies and equipment used for
the production of various fermented food products.
OUTCOMES:
• Understanding concepts, principles and procedures involved in the area of fermented
food production.
 Familiarizing with different fermenter types and their design criteria.
UNIT I HISTORICAL PERSPECTIVE OF FOOD FERMENTATION 6

History of food fermentations; types of fermented foods and substrates/raw materials used,
traditional fermented foods, biotransformation of raw materials
UNIT II FERMENTING ORGANISMS AND THEIR ROLE 9

Principles of food and industrial fermentations; microorganisms of importance in food
fermentations, Biochemistry of fermentations/fermentation pathways. Lactic Acid Bacteria and
starter cultures (Taxonomy, ecology, physiology, genetics and biotechnology, phage control)
Brewers and Bakers yeasts, Yeast starter culture maintenance,
Moulds used in food fermentations;
Genetic manipulation of fermenting microbes, Strain specific traits
UNIT III TECHNOLOGY OF FERMENTED FOODS 12

Dairy fermentations - Yeast fermentations - Wine and beer fermentations, bread making,Mould
fermentations – soy based fermented foods – miso, tempeh, soy sauces Manufacture of
cheese, yoghurt, wine, beer, bread, soy sauce; processes and equipment used for manufacture;
bottling / packaging, aging, storage and shelf life of fermented foods; Prevention of spoilage of
fermentations.
UNIT IV PRODUCTS OF MIXED FERMENTATIONS 9

Meats, sausages, fish sauces, sauerkraut, idli, Manufacture of different types of sausages, fish
sauces, sauerkraut, idli batter- processes and equipment used for manufacture; packaging,
aging, storage and shelf life of the products; Prevention of spoilage of fermentations.
68
UNIT V OTHER PRODUCTS FROM FERMENTATION 9
Fermentation production of flavor components, acids, alcohol, enzymes, pigments/colours
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Joshi, V. K. “Biotechnology: Food Fermentation” Volume 1. Educational Publishers &
Distributors, 2004.
2. Hui Y. H “Handbook of Food and Beverage Fermentation Technology”. Marcel Dekker,
2004.
3. Wood, Brian J. B. “Microbiology of Fermented Foods” Volume 1 & 2. II Edition. Blackie
Academic & Professional, 1998.
REFERENCES:
1. Farnworth, Edward R. “Handbook of Fermented Functional Foods” II Edition. CRC Press,
2008.
2. Lea, Andrew G. H & John R. Piggott “Fermented Beverage Production” II Edition. Kluwer
Academic/ Plenum Publishers, 2010.
FT7003 FOOD ALLERGY AND TOXICOLOGY LTPC

3 003
OBJECTIVES:
• Familiarize with hazards, and toxicity associated with food and their implications for health.
• Know the various kinds of allergens and basis of allergic reactions
• Be familiar with various natural toxins in food.
OUTCOMES:
Awareness about the different types of allergens and Natural toxins associated with food
Definition and need for understanding food toxicology; Hazards - Microbiological, nutritional and
environmental. Basics of immune resources - humoral and cell media resources. Allergen and
mechanism of allergic resources.
UNIT II FOOD ALLERGY AND SENSITIVITY 9

Chemistry of food allergens, celiac disease, food disorders associated with metabolism, lactose
intolerance, and asthma
UNIT III PRINCIPLES OF TOXICOLOGY 9

Natural food toxicants - toxicity of mushroom alkaloids, seafood, vegetables, fruits, pulses, and
antinutritional compounds. Biological factors that influence toxicity, toxin absorption in the
G.I.track, Industrial microflora, blood, brain barrier, storage and excretion of toxins
UNIT IV DETERMINATION OF TOXICANTS IN FOOD SAMPLING 9

Quantitative and qualitative analysis of toxicants in foods; Biological determination of toxicants
Assessment of food safety – Risk assessment and risk benefit indices of human exposure,
acute toxicity, mutagen city and carcinogenicity, reproductive and developmental toxicity,
neurotoxicity and behavioural effect, immunotoxicity.
UNIT V TOXICANTS FORMED DURING FOOD PROCESSING 9

Intentional direct additives, preservatives, nitrate, nitrite, and N- nitroso compound flavour
enhancers, food colours, indirect additives, residues and contaminants, heavy metals, other
organic residues and packaging materials.
69
Toxicity of heated and processed foods, food carcinogens and mutagens - Polycyclic aromatic
hydrocarbons, N - nitrosamines, Acrylamide and their mode of action
TOTAL: 45 PERIODS
TEXTBOOKS:
1. Helferich, William and Carl K.Winter “Food Toxicology” CRC Press, 2001.
2. Alluwalia, Vikas “Food Hygiene and Toxicology” Paragon International Publishers, 2007
3. Shibamoto, Taka yuki and Leonard F.Bjeldanzes “Introduction to Food Toxicology” II
Edition.Academic Press, 2009.
4. Maleki, Soheila J. A.Wesley Burks, and RickiM.Helm “Food Allergy” ASM Press, 2006.
REFERENCES:
1. Labbe, Ronald G. and Santos Garcia “Guide to Food Borne Pathogens” John Wiley & Sons,
2001.
2. Cliver, Dean O. and Hans P.Riemann “Food Borne Diseases” II Edition., Academic
Press/Elsevier, 2002.
3. Riemann, Hans P. and Dean O. Cliver “Food Borne Infections and Intoxications” III Edition.,
Academic Press/Elsevier, 2006.
FT7009 GENETIC ENGINEERING AND GENETICALLY MODIFIED FOOD LTPC

3003
OBJECTIVES:
Introduction to GM foods and their methods of production, advantages
 To study genetically modified plants which are commercially available
 To study transgenic animals and their engineering method
 To understand genetically modified microorganisms and their applications in foods
 To know about Pharmaceutical applications of genetically engineered plants
 To understand Risk and safety assessment of the GM foods and their labeling
OUTCOME:
 Better understanding of genetically modified plants, animals and modified
microorganisms
 Familiarize in Pharmaceutical applications of genetically engineered plants
 Obtain knowledge in Risk and safety assessment of the GM foods and their label
UNIT I BASICS OF RECOMBINANT DNA TECHNOLOGY 9

Manipulation of DNA and RNA – Restriction and Modification enzymes, Design of linkers
and adaptors. Characteristics of cloning and expression vectors based on plasmid and
bacteriophage, Vectors for insect, yeast and mammalian system, Prokaryotic and eukaryotic
host systems, Introduction of recombinant DNA in to host cells and selection methods.
UNIT II DNA LIBRARIES 9

Construction of genomic and cDNA libraries, Artificial chromosomes – BACs and YACs,
Screening of DNA libraries using nucleic acid probes and antisera.
UNIT III SEQUENCING AND AMPLIFICATION OF DNA 9

Maxam Gilbert’s and Sanger’s methods of DNA sequencing. Inverse PCR, Nested PCR, AFLP-
PCR, Allele specific PCR, Assembly PCR, Asymmetric PCR, Hot start PCR, inverse PCR,
Colony PCR, single cell PCR, Real-time PCR/qPCR – SYBR green assay, Taqman assay,
Molecular beacons. Site directed mutagenesis.
UNIT IV TRANSGENIC TECHNOLOGY 9
70
DNA microinjection, Retroviral vectors, Transgenic animals – Knock in and knock out animals,
Transgenic plants – Ti plasmid.
UNIT V APPLICATIONS OF RDNA TECHNOLOGY IN FOODS (Remove company

names) 9
Genetically engineered proteins: Bovine Somatotropin in Milk; Genetically engineered bacteria:
ChymosinLite beer; Tryptophan; Transgenic plants: Calgene Flavr Savr TM tomato, Monsanto
Round-Up TM Ready, Ciba GeigyBasta TM resistant crops; Edible vaccines: Cholera vaccine in
potatoes; Transgenic Fish: Atlantic salmon.
TOTAL: 45 PERIODS
TEXTBOOKS:
1. Rees, Andy “Genetically Modifies Food: A Short Guide for the Confused”. Pluto Press,
2006.
2. Ahmed, Farid E. “Testing of Genetically Modified Organisms in Food”. Food Products
Press, 2004.
REFERENCE:
1. Halford, Nigel G. “Genetically Modified Crops”. Imperial College Press, 2003.
FT7010 INSTRUMENTATION AND PROCESS CONTROL LTPC

3 00 3
OBJECTIVE:
To introduce students to the principles and methods of biological instruments.
OUTCOME:
To provide to the students the fundamentals of instrument knowledge and their applications in
biology.
UNIT I OPTICAL SPECTROSCOPY 9

Design of Experiments – Error Analysis – S/N ratio – Limit of Detection – UV –VIS
Spectroscopy,
Applications, Instruments – single beam, double beam and Photo-diode array – applications
– IR & Raman – Uses – Design – FT-IR, Raman.
UNIT II CHROMATOGRAPHY 9
Distribution coefficients – solid-liquid, liquid-liquid and gas chromatography – theory of
chromatography-normal phase & reverse phase chromatography – gel permeation – ion
exchange & affinity chromatography – HPLC- Instrumentation & case studies.
UNIT III STRUCTURAL ELUCIDATION 9

Nuclear Magnetic Resonance – Introduction-spin states – lH, 13C NMR – Instrumentation-use
in structural elucidation. Electron Paramagnetic Resonance-concept & instrumentation – use in
metal containing proteins & membrane studies. X-Ray : X-ray spectroscopy –Auger – EELS
Instrumentation & applications in Biology- X-ray diffraction- Instrumentation –small molecule &
macromolecular crystallography.
UNIT IV MASS SPECTROMETRY 9

Introduction – Instrumentation – CI, EI-Methods of Ionization- Methods for separation of Ions
–Method for Detection. MALDI- TOF, ESI and FT-MS.
UNIT V ELECTROCHEMICAL MEASUREMENTS 9

Different types of electrochemical apparatus – Measuring Electrode potentials- Red-Ox proteins
– Porous Silicon.
71
TOTAL: 45 PERIODS
TEXTBOOKS:
1. Skoog, D.A. et al., “Principles of Instrumental Analysis”. VI Edition, Thomson/Brooks/ Cole,
2007.
2. Willard, Hobart H, “Instrumental Methods of Analysis”.VII Edition, CBS Publishers, 2008.
3. Braun, R.D. “Introduction to Instrumental Analysis”. McGraw-Hill, 1987.
FT7012 MEAT, FISH AND POULTRY PROCESS TECHNOLOGY LTPC

3 003
OBJECTIVES:
 The course aims to develop the knowledge of students in the area of animal product
processing and technology.
 This course will enable students to appreciate the application of scientific principles in the
processing of these materials.
OUTCOMES:
 Be able to understand and identify the specific processing technologies used for meat and
such foods and the various products derived from these materials.
 Grasp the changes in the composition of foods with respect to the type of processing
technology used.
Recent trends in meat processing. Types of Meat and its sources, composition, structure, of
meat and meat products. Ante mortem handling, slaughtering of animals, Mechanical deboning,
inspection and grading of meat. Post-mortem changes of meat. Color, flavors, microbiology and
spoilage factors of meat and meat products.
UNIT II MEAT PROCESSING 9

Factors affecting post-mortem changes, properties and shelf-life of meat. Meat tenderization
and Meat quality evaluation. Modern abattoirs, slaughter house and its features. Preservation of
meat-aging, pickling, smoking. Dried and Cured meat. Canned meat, Frozen meat, Cooked and
Refrigerated meat, Sausages.
UNIT III FISH PROCESSING 9

Types of fish, composition, structure and spoilage factors of fish. Post-mortem changes in fish.
Handling and transportation of fish. Bacteriology of fish, Chilling of fish, Freezing and Individual
quick freezing. Canning and smoking operations, Salting and drying of fish, pickling. Radiation
processing of fish and fish products. Seafood quality Assurance, Advances in fishery by
products technology.
UNIT IV POULTRY 9
Introduction, Types and characteristics of poultry products, composition, nutritive value,
calculation of nutritive value of poultry products. Unit operation involved in poultry processing.
UNIT V EGG PROCESSING 9

Structure, composition, nutritive value, calculation of nutritive value and functional properties of
eggs, Factor affecting egg quality and measures of egg quality.Preservation of egg by different
methods.Egg powder processing.
72
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Govindan. T.K, ―Fish Processing Technology, Oxford and IBH Publishers, New Delhi, 1985.
2. Lawrie, R.A. ―Meat Science, Second Edition. Pergamon Press, Oxford, UK. 1975.
3. Stadelmen, W.J. and Cotterill, O.J., ―Egg Science and Technology‖, Second Edition, AVI,
Westport, 1977.
REFERENCES
1. Joseph Kerry, John Kerry and David Ledwood. ―Meat Processing‖, Woodhead Publishing
Limited, England (CRC Press), 2002.
2. Mead, G. ―Poultry Meat Processing and Quality, Woodhead Publishing, England, 2004.
3. Wheaton, F.W. and Lawson, T.B., ―Processing of Aquatic Food Products, John Wiley &
Sons Publishers, New York. 1985.
FT7007 FRUITS AND VEGETABLE PROCESSING TECHNOLOGY LT P C

3003
OBJECTIVES:
The course aims to develop the knowledge of students in the area of vegetable and fruit
processing and technology.
This course will enable students to appreciate the application of scientific principles in the
processing of fruits and vegetables.
OUTCOME:
 Better understanding of the concepts of physiological characteristics of fruits and vegetables
 Better insight about fruit losses during storage and ways to prevent it.
 Thorough Knowledge and understandings of the specific processing technologies used for
different foods and the various products derived from these materials.
UNIT I BASIC AGRICULTURAL ASPECTS OF VEGETABLES AND FRUITS 8

Ability to identify all commercially important fruits and vegetables with their names in important
Indian languages, important regions, season, Morphology, structure and composition of fruit and
vegetable. Production and processing scenario of fruits and vegetable: India and World. Scope
of Fruit and Vegetable Preservation Industry in India. Present status, constraints and
prospectus.
UNIT II FRESH FRUITS AND VEGETABLES 8

Physical, Textural characteristics, structure and composition. Maturity standards; Importance,
methods of Maturity determinations maturityindices for selected fruits and vegetables.
Harvesting of important fruits and vegetables. Fruit ripening- chemical changes, regulations,
methods. Storage practices: Control atmospheric, Bead atmosphere, hypotactic storage, cool
store, Zero emerge cool chamber, stores striation. Commodity pre-treatment’s - chemicals, wax
coating, pre-packaging, phytonutrients in fruits and vegetables grading, cleaning, Physiological
post harvest diseases chilling injury and disease. Handling and packaging of fruits and
vegetables
UNIT III FREEZING & DEHYDRATION OF FRUITS AND VEGETABLES 9

73
General pre processing, different freezing methods and equipments, problems associated with
specific fruits and vegetables; Dehydration – General pre processing, different methods of
drying including sun, tray, spray drying and low temperature, osmotic dehydration and other
modern methods; Indian Food Regulation and Quality assurance.
UNIT IV CANNING, PUREES AND JUICES 12

Canning- General pre processing, specific or salient points in fruits and vegetables like –
Blanching, exhausting, processing conditions; Indian Food Regulation and Quality assurance
Fruit Juice / pulp/ Nectar/Drinks, concentrates – General and specific processing, different
packing including aseptic. Indian Food Regulation and Quality assurance Vegetable Purees/
pastes - General and specific processing, different packing including aseptic. Indian Food
Regulation and Quality assurance
UNIT V FRUIT AND VEGETABLE PRODUCTS 8

Ready to eat fruit and vegetable products, Jams/Marmalades, Squashes/cordials,
Ketchup/sauces, Chutneys, Fruit Bar, Soup powders, Candied Fruits, Natural colors, Fruit and
Vegetable Fibres- General and specific processing, different packing including aseptic, Dried
Onion, Powder. Garlic: Dried Garlic, Powder, Oil. Potato: Wafer; starch, Papad, Carrot:
Preserve, candy, Pickle, Jam. Cauliflower and cabbage: Dried cauliflower and cabbage,
Sauerkraut, Pickle Leafy vegetables; Dried Leafy Vegetables. (Spinach, Fenugreek, Coriander
leaves, Curry leaves).Bitter gourd: Pickle, Dried bitter gourd. Indian Food Regulation and
Quality assurance
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Fellows, P J. “Food Processing Technology : Principles and Practice”. 2nd Edition, CRC/
Woodhead, 1997.
2. Salunke,D. K and S. S Kadam “Hand Book of Fruit Science and Technology : Production,
Composition, Storage and Processing”. Marcel Dekker, 1995.
FT7015 PULSE AND OIL SEED TECHNOLOGY LTPC

30 03
OBJECTIVES:
The course aims to develop the knowledge of students in the area of pulse and oil seed
processing and technology. This is necessary for effective understanding specific aspects of
food processing related to these foods. This course will enable students to appreciate the
application of scientific principles in the processing of these materials.
OUTCOME:
 Be able to understand and identify the specific processing technologies used for pulses
and oil seeds and the various products derived from these materials.
 Understand the application of scientific principles in the processing technologies specific
to the materials.
 Grasp the changes in the composition of foods with respect to the type of processing
technology used.
Present status and future prospectus of Pulse and Oil seeds, Morphology of legume.
Classification and types of legumes and pulses. Chemical composition and nutritional value.
Anti-nutritional factors, their chemistry, methods of removal of anti-nutritional factors.
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UNIT II LEGUMES 9
Processing of legumes: Home scale, Cottage Scale and commercial methods of dehulling.
Modern techniques in Dal mills. Processing of Red gram, Bengal gram, Green gram, Black
gram. Dal milling – Principle, methods, equipments and effect on quality. Principle products, Dry
and Wet milling of pulses, Fermented Products of legumes. Soaking – Principles, Methods of
socking - Sprouting, Puffing, Roasting & Parboiling of Legumes, Physical and Bio-chemical
changes during these processes. Cooking quality of dhal – methods, factors affecting quality of
dhal and cooking of dhal. Quick cooking dhal, Instant dhal.
UNIT III SOYA PROCESSING 9

Soya as a source of protein and oil; Processing of Soya - soya milk, soy protein Isolate, soya
paneer, soya sauce; extrusion technology and production of textured vegetable proteins.
UNIT IV OIL SEEDS 9

Chemical composition and characters of oil seed and Oils, Anti-nutritional factors, elimination
Methods. Post Harvest Technology of Oil seeds, Handling Drying, Storage, Grading, Pre
treatments, cleaning, Dehulling, Size reduction and flaking. Oil extraction: Traditional Methods,
Ghani, Power Ghanis, Expellers - Principle of Expeller, structure design of expeller. Solvent
extraction process: Principle, Pre treatment - Breaking, Cracking, flaking.
UNIT V OIL SEED PROCESSING 9

Extraction principles, factors affecting the extraction process. Desolventization. Refining of Oils -
Degumming, neutralization, bleaching, filtration, deodorization, their Principles and process
controls. New Technologies in oil seed processing, utilization of oil seed meals of different food
uses. High protein Product, like protein concentrate and isolates.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Lawson, Harry “Food Oils and Fats : Technology, Utilization, and Nutrition”. CBS Publishers,
1997.
2. Hamm, Wolf and Richard J Hamilton “Edible Oil Processing” Blackwell Publishing, 2004
3. Gunstone, Frank D. “The Chemistry of Oils and Fats : Sources, Composition, Properties and
Uses” Blackwell Publishing, 2004.
REFERENCES:
1. Rajah, Kanes K. “Fats in Food Technology”, Blackwell / Ane Books, 2004.
FT7017 SPICES AND PLANTATION TECHNOLOGY LTPC

3 003
OBJECTIVES:
To enable the students to understand about
 Coffee and its processing techniques, instant coffee, and quality grading
 Different types of tea and its manufacturing techniques, instant tea, quality parameters of
tea
 Cocoa and its processing, chocolate manufacturing technology
 Processing and chemistry of major spices
 Processing and chemistry of minor spices
OUTCOMES:
On completion of the subject, students will be able to understand the processing steps involved
for different plantation products and spices.
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UNIT I IMPORTANCE AND PROCESSING OF SPICES 9
A. Major Spices
Post Harvest Technology, composition, processed products of - Pepper, Cardamom, onion,
ginger and turmeric – Oleoresins and essential oils – Method of manufacture – Chemistry of the
volatiles –Enzymatic synthesis of flavour identical - Quality control, Flavour of major spices -
Spice oil and oleoresins.
B. Minor Spices
Post Harvest Technology, composition, processed products of - Cumin, Coriander, Cinnamon,
fenugreek, pepper, Garlic, Clove and Vanilla - Oleoresins and essential oils – Method of
manufacture – Chemistry of the volatiles – flavours, Quality control, Present trends in synthesis
of volatiles – micro-organisms, plant suspension cultures
UNIT II PROCESSING OF COFFEE AND TEA 12

A. Coffee - Occurrence – chemical constituents – harvesting – fermentation of coffee beans –
changes taking place during fermentation – drying – roasting – Process flow sheet for the
manufacture of coffee powder – Instant coffee, methods, process and equipment involved–
Chicory chemistry - Quality grading of coffee
B. Tea - Occurrence – chemistry of constituents – harvesting – types of tea – green, oolong and
ctc – Chemistry and technology of CTC tea – Manufacturing process and equipment involved –
Green tea manufacture – Instant tea manufacture – Grading of tea, Processing and quality
control.
UNIT III CHEMISTRY AND TECHNOLOGY OF COCOA AND COCOA PRODUCTS 9

Occurrence - Chemistry of the cocoa bean – changes taking place during fermentation of
cocoa bean – Processing of cocoa bean – cocoa powder – cocoa liquor manufacture
Chocolates – Types – Chemistry and technology of chocolate manufacture – Quality control of
chocolates
UNIT IV PROCESSING OF COCONUT, OILPALM, ARECANUT AND CASHEW 9

Processing of plantation crops – production and importance – processing of coconut, oilpalm,
arecanut, cashew– harvesting and stages of harvest – drying, cleaning and grading –
production of value added products – packaging and storage of produces.
UNIT V PACKAGING, GRADING AND QUALITY ANALYSIS OF SPICES 6

Cleaning and grading of spices - packaging and storage of spices – grading specifications –
Agmark, ASTA, ESA specifications - processes involved in the manufacture of oleoresins and
essential oils – quality analysis of spices and their derivatives
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Pandey, P. H. 2002. Post Harvest Engineering of Horticultural Crops through
Objectives.SarojPrakasam, Allahabad.
2. Pruthi, J.S. 1998. Major Spices of India – Crop Management and Post Harvest
Technology.Indian Council of Agricultural Research, KrishiAnusandhanBhavan, Pusa, New
Delhi.PP. 514.
REFERENCES
1. ASTA, Official analytical methods of the American Spice Trade Association, IV Edition, 1997
2. Purseglove, J.W., E.G.Brown, G.L.Green and S.R.J.Robbins. 1981.
3. Cardamom – Chemistry. Spices, Vol. I, Tropical Agricultural Series, Longman, London, 1981
4. Pruthi, J.S. Spices and Condiments: Chemistry, Microbiology and Technology. First Edition.
Academic Press Inc., New York, USA. 1980..
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FT7014 PROCESS ECONOMICS AND INDUSTRIAL MANAGEMENT IN FOOD
INDUSTRIES LTPC
3 003
OBJECTIVES:
To introduce process economics and industrial management principles to chemical engineers.
OUTCOMES:
The objective of this course is to teach principles of cost estimation, feasibility analysis,
management, organization and quality control that will enable the students to perform as
efficient managers.
UNIT I PRINCIPLES OF PRODUCTION MANAGEMENT AND ORGANISATION 15

Planning, organization, staffing, coordination, directing, controlling, communicating, organization
as a process and a structure; types of organizations Method study; work measurement
techniques; basic procedure; motion study; motion economy; principles of time study; elements
of production control; forecasting; planning; routing; scheduling; dispatching; costs and costs
control, inventory and inventory control.
UNIT II ENGINEERING ECONOMICS FOR PROCESS ENGINEERS - INTEREST,

INVESTMENT COSTS AND COST ESTIMATION 10
Time Value of money; capital costs and depreciation, estimation of capital cost, manufacturing
costs and working capital, invested capital and profitability.
UNIT III PROFITABILITY, INVESTMENT ALTERNATIVE AND REPLACEMENT 8

Estimation of project profitability, sensitivity analysis; investment alternatives; replacement
policy; forecasting sales; inflation and its impact.
UNIT IV ANNUAL REPORTS AND ANALYSIS OF PERFORMANCE 4

Principles of accounting; balance sheet; income statement; financial ratios; analysis of
performance and growth.
UNIT V ECONOMIC BALANCE AND QUALITY AND QUALITY CONTROL 8

Essentials of economic balance – Economic balance approach, economic balance for
insulation, evaporation, heat transfer. Elements of quality control, role of control charts in
production and quality control.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Peters, M. S. and Timmerhaus, C. D., “ Plant Design and Economics for Chemical
Engineers”, V Edn., McGraw Hill, 2002.
2. Holand, F.A., Watson, F.A. and Wilkinson, J.K., " Introduction to process Economics ",
IIEdn., John Wiley, 1983.
3. Narang, G.B.S. and Kumar, V., “ Production and Costing ”, Khanna Publishers, New Delhi,
1988.
REFERENCES:
1. Allen, L.A., “ Management and Organization”, McGraw Hill.
2. Perry, R. H. and Green, D., “ Chemical Engineer’s Handbook “, VIIEdn., McGraw Hill.
77
IB7072 BIOLOGICAL SPECTROSCOPY LTPC
3 003
OBJECTIVES:
 To deliver the knowledge of spectroscopic techniques and its functions
 To provide the technical information of spectroscopy for biological applications
OUTCOMES:
Upon completion of this course, the student would be able understand Basics of optical rotary
dispersion methods and nuclear magnetic resonance
 Principles and applications of mass spectrometry and X-ray diffraction
 About the microscopic techniques and applications
 And apply the spectroscopic techniques for various biological applications
UNIT I OPTICAL ROTATORY DISPERSION 5

Polarized light – optical rotation – circular dichroism – circular dichroism of nucleic acids and
proteins.
UNIT II NUCLEAR MAGNETIC RESONANCE 10

Chemical shifts – spin – spin coupling – relaxation mechanisms – nuclear overhauser effect
– multidimensional NMR spectroscopy – detemination of macromolecular structure by nmr –
magnetic resonance imaging.
UNIT III MASS SPECTROMETRY 10

Ion sources sample introduction – mass analyzers and ion detectors – biomolecule mass
sepctrometry – peptide and protein analysis – carbohydrates and small molecules – specific
applications.
UNIT IV X-RAY DIFFRACTION 10

Scattering by x- rays – diffraction by a crystal – measuring diffraction pattern – Bragg reflection
– unit cell – phase problem – anomalous diffraction – determination of crystal structure –
electron and neutron diffraction.
UNIT V SPECIAL TOPICS AND APPLICATIONS 10

Electron microscopy – transmission and scanning electron microscopy – scanning tunneling and
atomic force microscopy – combinatorial chemistry and high throughput screening methods.
TOTAL: 45 PERIODS
TEXT BOOKS
1. Banwell, Colin N. and E.M. McCash. “Fundamentals of Molecular Spectroscopy” IVth Edition,
Tata McGraw-Hill, 1994.
2. Aruldas, G. “Molecular Structure and Spectroscopy”. IInd Edition, Prentice Hall of India, 2007.
3. Pavia, D.L., G.M. Lampman and G.S. Kriz. “ Introduction to Spectroscopy:” IIIrd Edition,
Thomson, Brooks/ Cole, 2001.
4. Williams, Dudley H. and Ian Fleming. ”Spectroscopic Methods in Organic Chemistry”. Vth
Edition, Tata McGraw-Hill, 1995.
REFERENCES
1. Siuzdak, Gary. “Mass Spectrometry for Biotechnology ”. Academic Press / Elsevier,1996.
2. Hammes, Gordon G. “Spectroscopy for the Biological Sciences”. John Wiley, 2005.
3. Campbell I.D and Dwek R.A., “ Biological Spectroscopy “, Benjamin Cummins and
Company, 1986.
4. Atkins P.W., “Physical Chemistry “, Oxford IV Edition, 1990.
78
GE7073 FUNDAMENTALS OF NANOSCIENCE LTPC
30 0 3
OBJECTIVES:
To learn about basis of nanomaterial science, preparation method, types and application
Nanoscale Science and Technology- Implications for Physics, Chemistry, Biology and
Engineering-Classifications of nanostructured materials- nano particles- quantum dots,
nanowires-ultra-thinfilms-multilayered materials. Length Scales involved and effect on
properties: Mechanical, Electronic, Optical, Magnetic and Thermal properties. Introduction to
properties and motivation for study (qualitative only).
UNIT II GENERAL METHODS OF PREPARATION 9

Bottom-up Synthesis-Top-down Approach: Co-Precipitation, Ultrasonication, Mechanical Milling,
Colloidal routes, Self-assembly, Vapour phase deposition, MOCVD, Sputtering, Evaporation,
Molecular Beam Epitaxy, Atomic Layer Epitaxy, MOMBE.
UNIT III NANOMATERIALS 12

Nanoforms of Carbon - Buckminster fullerene- graphene and carbon nanotube, 92 Single wall
carbon Nanotubes (SWCNT) and Multi wall carbon nanotubes (MWCNT)- methods of
synthesis(arc-growth, laser ablation, CVD routes, Plasma CVD), structure-property
Relationships applications- Nanometal oxides-ZnO, TiO2,MgO, ZrO2, NiO, nanoalumina, CaO,
AgTiO2, Ferrites, Nanoclays-functionalization and applications-Quantum wires, Quantum
dotspreparation, properties and applications
UNIT IV CHARACTERIZATION TECHNIQUES 9

X-ray diffraction technique, Scanning Electron Microscopy - environmental techniques,
Transmission Electron Microscopy including high-resolution imaging, Surface Analysis
techniques- AFM, SPM, STM, SNOM, ESCA, SIMS-Nanoindentation
UNIT V APPLICATIONS 7
NanoInfoTech: Information storage- nanocomputer, molecular switch, super chip, nanocrystal,
Nanobiotechlogy: nanoprobes in medical diagnostics and biotechnology, Nano medicines,
Targetted drug delivery, Bioimaging - Micro Electro Mechanical Systems (MEMS), Nano Electro
Mechanical Systems (NEMS)- Nanosensors, nano crystalline silver for bacterial inhibition,
Nanoparticles for sunbarrier products - In Photostat, printing, solar cell, battery
TOTAL : 45 PERIODS
OUTCOMES:
Upon completing this course, the students
 Will familiarize about the science of nanomaterials
 Will demonstrate the preparation of nanomaterials
 Will develop knowledge in characteristic nanomaterial
TEXT BOOKS
1. A.S. Edelstein and R.C. Cammearata, eds., “Nanomaterials: Synthesis, Properties and
Applications”, Institute of Physics Publishing, Bristol and Philadelphia, 1996.
79
2. N John Dinardo, “Nanoscale charecterisation of surfaces & Interfaces”, 2nd edition,
Weinheim Cambridge, Wiley-VCH, 2000
REFERENCES
1. G Timp (Editor), “Nanotechnology”, AIP press/Springer, 1999.
2. Akhlesh Lakhtakia (Editor),“The Hand Book of Nano Technology,Nanometer Structure,
Theory, Modeling and Simulations”. Prentice-Hall of India (P) Ltd, New Delhi, 2007.
IB7752 DOWNSTREAM PROCESSING LTPC

30 03
OBJECTIVES:
To enable the students to
 Understand the methods to obtain pure proteins, enzymes and in general about product
development R & D
 Have depth knowledge and hands on experience with on Downstream processes
OUTCOMES:
Upon success completion of this course, the students will be able to:
 Define the fundamentals of downstream processing for product recovery
 Understand the requirements for successful operations of downstream processing
 Describe the components of downstream equipment and explain the purpose of each
 Apply principles of various unit operations used in downstream processing and enhance
problem solving techniques required in multi-factorial manufacturing environment in a
structured and logical fashion
UNIT I DOWNSTREAM PROCESSING 10

Introduction to downstream processing, principles, characteristics of bio-molecules and
bioprocesses. Cell disruption for product release – mechanical, enzymatic and chemical
methods. Pre treatment and stabilisation of bio-products.
UNIT II PHYSICAL METHODS OF SEPARATION 6

Unit operations for solid-liquid separation - filtration and centrifugation.
UNIT III ISOLATION OF PRODUCTS 12

Adsorption, liquid-liquid extraction, aqueous two-phase extraction, membrane separation –
ultrafiltration and reverse osmosis, dialysis, precipitation of proteins by different methods.
UNIT IV PRODUCT PURIFICATION 12

Chromatography – principles, instruments and practice, adsorption, reverse phase, ion-
exchange, size exclusion, hydrophobic interaction, bio-affinity and pseudo affinity
chromatographic techniques.
UNIT V FINAL PRODUCT FORMULATION AND FINISHING OPERATIONS 5

Crystallization, drying and lyophilization in final product formulation.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Belter, P.A., E.L. Cussler and Wei-Houhu “Bioseparations – Downstream Processing for
Biotechnology”, John Wiley, 1988.
2. Sivasankar, B. “Bioseparations : Principles and Techniques”. PHI, 2005.
3. Asenjo, Juan A. “Separation Processes in Biotechnology”. CRC / Taylor & Francis, 1990.
80
REFERENCES
1. Ghosh, Raja “Principles of Bioseparations Engineering”. World Scientific, 2006.
2. “Product Recovery in Bioprocess Technology”. (BIOTOL – Biotechnology by Open Learning
Series). Butterworth – Heinmann / Elsevier, 2004.
FT7006 FOOD PLANT DESIGN AND LAYOUT LTPC

30 03
OBJECTIVES:
To enable the students understand the various concepts of process development, design
consideration and cost estimation in food industry.
OUTCOME:
The students will be able to apply their knowledge to design projects for setting up a Food
Processing Industry.
UNIT I OVERALL DESIGN OF AN ENTERPRISE 9

Plant design, sales planning for plant design. Plant Location, levels of Plant location. Location of
layout: location factors, plant site selection. Location theory and models, industrial buildings and
grounds. Classification of Dairy and Food Plants, farm level collection and Chilling center.
Space requirement.
UNIT II PREPARATION OF A PLANT LAYOUT 9

Plant Layout problem, importance, objectives, classical types of layouts. Evaluation of Plant
Layout. Advantages of good layout. Organizing for Plant Layout, Data forms.
UNIT III DEVELOPMENT AND PRESENTATION OF LAYOUT 9

Development of the pilot layout, constructing the detailed layout : Functional design : Sitting of
different sections in a plant, Layout installations.
UNIT IV QUANTITATIVE ANALYSIS FOR PLANT LAYOUT 9

Engineering economy.Linear programming.Queing theory.Common Problems in Plant Layout
and Process scheduling.Siting of Process sections, Equipment selection and capacity
determination, Arrangement of process, and service equipment.Estimation of Services and
Utilities.Office layout, line balancing, Flexibility.
UNIT V PRACTICAL LAYOUTS 9

PRACTICAL LAYOUTS:Common materials of construction of Food plant, building. Maintenance
of Food Plant Building, Illumination and ventilation, Cleaning & sanitization, painting and colour
coding, Fly and insect control.
TOTAL : 45 PERIODS
TEXT BOOKS:
1. M Moore, Mac Millan, “Plant Layout & Design”. Lames, New York, 1971.
2. H.S. Hall & Y.S. Rosen, “Milk Plant Layou”. FAO Publication, Rome, 1963.
3. Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas,“Food Plant Design (Food Science
and Technology)”, CRC Press, 2005.
REFERENCE:
1. “Food plant engineering system” by Theunis C. Robberts, II Edition, CRC Press, Washington,
2013
81
2. “Food plant economic” by Zacharias B. Maroulis and George D. Saravacos published by
Taylor and Francis Group, LLC, 2008
3. John Holah, HuubLelieveld, “Hygienic Design of Food Factories”, Woodhead Publishing,
2011.
4. Slade, S. “Food Processing Plant” Vol. 1, Leonard Hill Books, 1990
FT7016 SPECIALTY FOODS LTPC

3 003
OBJECTIVES:
 To introduce students to various therapeutic and speciality foods.
UNIT I 9
Need and scope of specialty foods: Specialty food based on ease in preparation cost health
benefits; Functional foods, Convenience food, Health care and medical benefits, Nutritional
status, Low cost foods.
UNIT II 12
A. Specialty foods based on sources; Cereals and millets, Legumes and pulses, Fruits and
vegetables, Animal food sources, By product based, Non conventional foods.
B. Specialty foods based on process; Innovative process technology, Food additives basis,
Bioactive components, Novel neutraceuticals products, Packaging techniques, Adaptable
technology basis, Fast and PET foods.
C. Specialty foods based on growing condition - organic, inorganic farming.
UNIT III 9
Specialty food based on genetics ; Genetically modified foods, Transgenic foods,
Biotechnological aspects of detoxification. Proprietary foods.Supplementary foods.
UNIT IV 9
Therapeutic foods ; Modification of diets in disorders, feeding purposes Disease oriented of
different organs ex: digestive tract, liver, cardiovascular system, kidney , metabolic disorders,
allergy, endocrine disorders.
UNIT V 6
Specific consumer oriented foods; Defence persons, Space / astronaut, High altitude mountain
climbers, Disaster situation – crises, care, maintenance.
TOTAL : 45 PERIODS
TEXT BOOK:
1. Yanyun Zhao “Specialty Foods: Processing Technology, Quality, and Safety”, CRC Press,
2012
REFERENCE:
1. Steve Taylor, “Advances in Food and Nutrition Research”, Volume 49, Elsevier Inc. ,2005
2. Parvinder S. Bali, “Food Production Operation”, Oxford University, 2014
IB7552 CHEMICAL REACTION ENGINEERING LTPC

3003
OBJECTIVES:
82
 To provide the basic concepts of types of reactions, variable affecting the rate of
reaction, predicting the rate equations for different types of reactions.
 To provide the information about different reactor systems, deriving the performance
equations and predicting the rate equations in chemical reaction engineering system.
UNIT I SCOPE OF CHEMICAL KINETICS & CHEMICAL REACTION ENGINEERING 8

Broad outline of chemical reactors; rate equations; concentration and temperature dependence;
development of rate equations for different homogeneous reactions. Industrial scale reactors.
UNIT II IDEAL REACTORS 10

Isothermal batch, flow, semi-batch reactors; performance equations for single reactors;
multiple reactor systems; multiple reactions.
UNIT III IDEAL FLOW AND NON IDEAL FLOW 10

RTD in non-ideal flow; non-ideal flow models; reactor performance with non-ideal flow.
UNIT IV GAS-SOLID, GAS-LIQUID REACTIONS 9

Resistances and rate equations; heterogeneous catalysis; reactions steps; resistances and rate
equations.
UNIT V FIXED BED AND FLUID BED REACTORS 8

G/L reactions on solid catalysis; trickle bed, slurry reactors; three phase-fluidized beds; reactors
for fluid-fluid reactions; tank reactors.
TOTAL: 45 PERIODS
OUTCOMES:
The student will be able to
 Write the rate equation for any type of reaction.
 Design reactors for heterogeneous reactions and optimize operating conditions.
 Relate and calculate the conversions, concentrations and rates in a reaction and identify,
formulate and solve chemical engineering problems.
TEXT BOOKS:
1. Levenspiel O. Chemical Reaction Engineering. IIIrd Edition. John Wiley.1999.
2. Fogler H.S. Elements Of Chemical Reaction Engineering. Prentice Hall India.2002
REFERENCES:
1. Missen R.W., Mims C.A., Saville B.A. Introduction to Chemical Reaction Engineering and
Kinetics. John Wiley.1999
2. Dawande, S.D., “Principles of Reaction Engineering”, Ist Edition, Central Techno
Publications, 2001.
3. Richardson, J.F. and Peacock, D.G., “Coulson Richardson - Chemical Engineering”, Vol.III,
IIIrd Edition, Butterworth- Heinemann- Elsevier, 2006
FT7001 BIOTHERMODYNAMICS LTPC

3 003
OBJECTIVES:
To introduce fundamental thermodynamic principles and their application.
OUTCOMES:
Students will learn laws of thermodynamics, thermodynamic property relations and their
application to fluid flow, power generation and refrigeration processes.
83
UNIT I THERMODYNAMIC LAW AND PROPERTIES OF FLUIDS 9
First Law of thermodynamics, a generalized balance equation and conserved quantities,
Volumetric properties of fluids exhibiting non ideal behavior; residual properties; estimation of
thermodynamic properties using equations of state; calculations involving actual property
exchanges; Maxwell’s relations and applications.
UNIT II SOLUTION THERMODYNAMICS 9

Partial molar properties; concepts of chemical potential and fugacity; ideal and non-ideal
solutions; concepts and applications of excess properties of mixtures; activity coefficient;
composition models; Gibbs Duhem equation.
UNIT III PHASE EQUILIBRIA 9

Criteria for phase equilibria; VLE calculations for binary and multi component systems; liquid-
liquid equilibria and solid-solid equilibria.
UNIT IV CHEMICAL REACTION EQUILIBRIA 9

Equilibrium criteria for homogeneous chemical reactions; evaluation of equilibrium constant;
effect of temperature and pressure on equilibrium constant; calculation of equilibrium conversion
and yields for single and multiple reactions.
UNIT V THERMODYNAMIC DESCRIPTION OF MICROBIAL GROWTH AND

PRODUCT FORMATION 9
Thermodynamics of microbial growth stoichiometry thermodynamics of maintenance,
Calculation of the Operational Stoichiometry of a growth process at Different growth rates,
Including Heat using the Herbert –Pirt Relation for Electron Donor, thermodynamics and
stoichiometry of Product Formation
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Smith J.M., Van Ness H.C., and Abbot M.M. “Introduction to Chemical Engineering
Thermodynamics”, VI Edition. Tata McGraw-Hill, 2003.
2. Narayanan K.V. “A Text Book of Chemical Engineering Thermodynamics”, PHI, 2003.
3. Christiana D. Smolke, “The Metabolic Pathway Engineering Handbook Fundamentals”, CRC
Press Taylor & Francis Group, 2010.
REFERENCE:
1. Sandler S.I. “Chemical and Engineering Thermodynamics”, John Wiley,1989.
FT7013 POST HARVEST TECHNOLOGY LTPC

3 003
AIM:
The course aims to develop the knowledge of students in the area of post harvest processing of
various foods and related technology. This course will enable students to appreciate the
application of scientific principles in the processing of these materials.
OBJECTIVES:
• Be able to understand and identify the specific processing technologies used for different
foods and the various products derived from these materials.
• Understand the application of scientific principles in the processing technologies specific
to the materials.
OUTCOME:
84
• Better understanding of the concepts of physiological characteristics of fruits and
vegetables
• Better insight about fruit losses during storage and ways to prevent it.
• Thorough Knowledge and understandings of the specific processing technologies used
for different foods and the various products derived from these materials.
• Understandings of the application of scientific principles in the processing technologies
specific to the materials.
UNIT I CEREALS AND PULSES 9

Cereal Grains- Basic agricultural aspects, structure and composition; Storage, Insect control;
Processing: Wheat - milling, (Atta and maida), quality aspects of flour, wheat proteins and their
function; wheat based baked products – Bread, Biscuit, Cakes, Extruded products, malting and
malt products; Rice- Milling, Parboiling, Quick cooking rice. Pulses - Basic agricultural aspects,
structure, composition, storage, insect control, processingMilling/splitting, dhal milling, products
– puffed, flakes, flour, soya milk, soy protein Isolate.
UNIT II VEGETABLES AND FRUITS 9

Climatic and non climatic fruits, ripening process, phytonutrients in fruits and vegetables;
Handling, transportation, controlled atmosphere ripening process, grading, cleaning, pre
treatments, modified atmosphere packaging, chilling. General pre-processing, different freezing
methods and equipments, problems associated with specific fruits and vegetables; Dehydration
– General pre processing, different methods of drying, osmotic dehydration and other modern
methods. Canning - General pre-processing, specific or salient points in fruits and vegetables
like – Blanching, exhausting, processing conditions. Fruit Juice / pulp/ Nectar/Drinks,
concentrates Vegetable Purees/pastes.
UNIT III OIL SEEDS, NUTS AND SUGARS 9

Basic agricultural aspects structure, composition, Storage, Insect control; processing: traditional
and modern methods of oil extraction, refining, hydrogenation; oil blends. Honey- Composition
and Quality aspects; Sugars- Manufacture of table sugar, High Fructose corn syrup and
Glucose syrup; Jaggery – sources, manufacture.
UNIT IV MILK AND MILK PRODUCTS 9

Processing of Milk – Pasteurisation, homogenisation, sterilization, HTST and UHT processes;
Processing and preservation of milk products - cream, sour cream, butter, ghee, skimmed 94
milk concentrate and skimmed milk powder, whey concentrate and whey powder, yoghurt,
cheese and other products.
UNIT V MEAT, FISH & POULTRY 9

Common and commercially important meats; pre and post slaughter handling, meat inspection
and grading; animal welfare and safety in slaughter plant. Structure and composition of meat,
carcass chilling, ageing; storage of fresh meat - Modified atmosphere packaging, packaging of
retail cuts; Processing and preservation - artificial tenderizing, chilling, freezing, curing, smoking,
ready-to-eat meats and meat products; Kosher and Halal certification. Marine and fresh water
fish, shell fish - composition and nutrition; commercially important fish and shell fish; spoilage
factors, ship board operations, storage and transport. Processing and Preservation - chilling,
freezing, canning, smoking, curing, salting and drying, fish meal and fish oils. Types of poultry,
production, classification & designation, grading. Processing plant operations - slaughter,
bleeding, scalding, de-feathering, eviscerating, chilling, packaging; composition and nutrition,
poultry meat products Eggs- structure, composition, quality factors, storage, pasteurization,
freezing and drying, egg substitutes.
TOTAL: 45 PERIODS
TEXT BOOKS:
85
1. Hamm, Wolf and Hamilton, R, J. “Edible Oil Processing”, Blackwell / Ane Books, 2004.
2. Morris, Peter C and Bryce, J.H. “Cereal Biotechnology”, CRC / Wood Head, 2000.
3. Arthey, David and Ashwat P.R. “Fruit Processing: Nutrition, Products, and Quality
Management”, II Edition, Springer, 2005.
4. Eckles, C.H., W.B. Combs and H. Macy “Milk and Milk Products”, IV Edition, Tata McGraw-
Hill, 1973.
5. Singh, I.S. “Post-Harvest Handling and Processing of Fruits and Vegetables” Westville
Publishing, 2009.
6. Srivastava, A.P. et al., “Mechanisation of Vegetable Production and Post-Harvest
Management”. Westville Publishing, 2009.
REFERENCES:
1. Rajah, Kanes K. “Fats in Food Technology”, Blackwell / Ane Books, 2004.
2. Valpuesta, Victoriano “Fruit and Vegetable Biotechnology” CRC / Wood Head Publishing,
2002.
3. Mujumdar, A.S. “Dehydration of Products of Biological Orgin”, Oxfords IBH, 2004.
4. Alzamora, S.M., Tapia, M.S. and Lopez – Malo, A. “Minimally Processed Fruits and
Vegetables: Fundamental Aspects and Applications”, Springer, 2005.
5. Salunkhe, D.K. and Kadam, S.S. “Handbook of Fruit Science and Technology: Production,
Composition, Storage, and Processing”, Marcel Dekker, 2005.
6. “Agro – Food Processing: Technology Vision 2020 Fruits & Vegetables Current Status and
Vision”, TIFAC, 1996.
7. Sofos, J.N. “Improving and Safety of Fresh Meat” Wood Head Publishing / CRC, 2005.
FT7008 FUNCTIONAL FOODS AND NUTRACEUTICALS LTPC

3 003
OBJECTIVES:
• To understand the basic concepts of Nutraceuticals and functional food, their chemical
nature and methods of extraction.
• To understand the role of Nutraceuticals and functional food in health and disease
OUTCOME:
• Knowledge of the basic concepts of Nutraceuticals and functional food, their chemical
nature and methods of extraction
• Understand the role of Nutraceuticals and functional food in health and disease
UNIT I INTRODUCTION AND SIGNIFICANCE 6

Introduction to Nutraceuticals and functional foods; importance, history, definition, classification,
list of functional foods and their benefits, Phytochemicals, zoo chemicals and microbes in food,
plants, animals and microbes
UNIT II ANALYSIS OF PHYTOCHEMICALS 12

Qualitative and quantitative methods: phytoestrogens in plants; isoflavones; flavonols,
polyphenols, tannins, saponins, lignans, Chitin; Carotenoids - Factors affecting bioavailability,
chemical and histochemical characterization of cell wall polysaccharides in almond seed in
relation to lipid bioavailability.
UNIT III ASSESSMENT OF ANTIOXIDANT ACTIVITY 12

In vitro and In vivo methods for the assessment of antioxidant activity, Comparison of different
In Vitro methods to evaluate the antioxidant, Prediction of the antioxidant activity of natural
phenolics from electrotopological state indices, Optimising phytochemical release by process
technology; Variation of Antioxidant Activity during technological treatments, new food grade
peptidases from plant sources
86
UNIT IV ROLE IN HEALTH AND DISEASE 12
Nutraceuticals and Functional foods in Gastrointestinal disorder, Cancer, CVD, Diabetic
Mellitus, HIV and Dental disease; Importance and function of probiotic, prebiotic and symbiotic
and their applications, Functional foods and immune competence; role and use in obesity and
nervous system disorders.
UNIT V SAFETY ISSUES 6

Health Claims, regulations and safety issues- International and national.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Bisset, Normal Grainger and Max Wich H “Herbal Drugs and Phytopharmaceuticals”, II
Edition, CRC, 2001.
2. Wildman, Robert “Handbook of Nutraceuticals and Functional Foods”. CRC, 2006.
3. Webb, P P. “Dietary Supplements and Functional Foods”. Blackwell, 2006.
4. Ikan, Raphael “Natural Products: A Laboratory Guide”, 2nd Edition, Academic Press /
Elsevier, 2005.
5. Tipnis, H.P. “Bioavailability and Bioequivalence : An Update” New Age International,
REFERENCES:
1. Shi, John, FereidoonShahidi and Chi-Tang Ho “Asian Functional Foods”. CRC/Taylor
&Francis, 2007.
2. Watson, Robald Ross “Functional Foods and Nutraceuticals in Cancer Prevention”.
Blackwell Publishing, 2007.
3. Gibson, G.R. and C.M.Willams. “Functional Foods : Concept to Product”. Woodhead, 2000.
4. Hanson, James R. “Natural Products: The Secondary Metabolites”, Royal Society of
Chemistry, 2003.
GE7351 ENGINEERING ETHICS AND HUMAN VALUES LTPC

300 3
OBJECTIVES
• To emphasise into awareness on Engineering Ethics and Human Values.
• To understand social responsibility of an engineer.
• To appreciate ethical dilemma while discharging duties in professional life.
UNIT I HUMAN VALUES 3

Morals, Values and Ethics – Integrity – Work Ethic – Honesty – Courage –Empathy – Self-
Confidence – Discrimination- Character.
UNIT II ENGINEERING ETHICS 9

Senses of 'Engineering Ethics' - variety of moral issued - types of inquiry - moral dilemmas -
moral autonomy - Kohlberg's theory - Gilligan's theory - consensus and controversy – Models of
Professional Roles - theories about right action - Self-interest –Professional Ideals and Virtues
- uses of ethical theories. Valuing Time – Co-operation – Commitment –
UNIT III ENGINEERING AS SOCIAL EXPERIMENTATION 9

Engineering as experimentation - engineers as responsible experimenters - codes of ethics –
Importance of Industrial Standards - a balanced outlook on law – anticorruption- occupational
crime -the challenger case study.
UNIT IV ENGINEER’S RIGHTS AND RESPONSIBILITIESON SAFETY 12

Collegiality and loyalty – Respect for authority – Collective Bargaining – Confidentiality- Conflict
of interest – Occupational Crime – Professional Rights – IPR- Safety and risk - assessment of
87
safety and risk - risk benefit analysis and reducing risk - the Three Mile Island, Bhopal Gas plant
and chernobyl as case studies.
UNIT V GLOBAL ISSUES 12

Multinational corporations - Environmental ethics - computer ethics - weapons development -
engineers as managers-consulting engineers-engineers as expert witnesses and advisors -
moral leadership-Sample code of conduct.
TOTAL : 45 PERIODS
OUTCOMES
 Students will have the ability to perform with professionalism , understand their rights , legal
,ethical issues and their responsibilities as it pertains to engineering profession with
engaging in life-long learning with knowledge of contemporary issues.
TEXT BOOKS
1. Mike Martin and Roland Schinzinger, “Ethics in Engineering”, McGraw-Hill, New York
2005.
2. Charles E Harris, Michael S. Protchard and Michael J Rabins, “Engineering Ethics –
Concepts and Cases”, Wadsworth Thompson Leatning, United States, 2000 (Indian
3. Govindarajan M, Natarajan S, Senthil Kumar V. S, “Engineering Ethics”, Prentice Hall of
India, New Delhi, 2004.
REFERENCES
1. Charles D. Fleddermann, “Engineering Ethics”, Pearson Education / Prentice Hall, New
Jersey, 2004
2. Charles E Harris, Michael S. Protchard and Michael J Rabins, “Engineering Ethics –
Concepts and Cases”, Wadsworth Thompson Leatning, United States, 2000
3. John R Boatright, “Ethics and the Conduct of Business”, Pearson Education, New Delhi,
2003.
4. Edmund G Seebauer and Robert L Barry, “Fundamentals of Ethics for Scientists and
Engineers”, Oxford Press , 2000
5. R.Subramanian , “Professional Ethics “,Oxford University Press ,Reprint ,2015.
FT7018 TRADITIONAL FOODS LTPC

3 003
OBJECTIVES:
To help students acquire a sound knowledge on diversities of foods, food habits and patterns in
India with focus on traditional foods.
OUTCOME:
• To understand the historical and traditional perspective of foods and food habits
• To understand the wide diversity and common features of traditional Indian foods and
meal patterns.
UNIT I HISTORICAL AND CULTURAL PERSPECTIVES 9

Food production and accessibility - subsistence foraging, horticulture, agriculture and
pastoralization, origin of agriculture, earliest crops grown. Food as source of physical
sustenance, food as religious and cultural symbols; importance of food in understanding human
culture - variability, diversity, from basic ingredients to food preparation; impact of customs and
traditions on food habits, heterogeneity within cultures (social groups) and specific social
contexts - festive occasions, specific religious festivals, mourning etc. Kosher, Halal foods;
foods for religious and other fasts.
UNIT II TRADITIONAL METHODS OF FOOD PROCESSING 9

88
Traditional methods of milling grains – rice, wheat and corn – equipments and processes as
compared to modern methods. Equipments and processes for edible oil extraction, paneer,
butter and ghee manufacture – comparison of traditional and modern methods. Energy costs,
efficiency, yield, shelf life and nutrient content comparisons. Traditional methods of food
preservation – sun-drying, osmotic drying, brining, pickling and smoking.
UNIT III TRADITIONAL FOOD PATTERNS 9

Typical breakfast, meal and snack foods of different regions of India.Regional foods that have
gone Pan Indian / Global. Popular regional foods; Traditional fermented foods,pickles and
preserves, beverages, snacks, desserts and sweets, street foods; IPR issues in traditional foods
UNIT IV COMMERCIAL PRODUCTION OF TRADITIONAL FOODS 12

Commercial production of traditional breads, snacks, ready-to-eat foods and instant mixes,
frozen foods – types marketed, turnover; role of SHGs, SMES industries, national and
multinational companies; commercial production and packaging of traditional beverages such as
tender coconut water, neera, lassi, buttermilk, dahi. Commercial production of intermediate
foods – ginger and garlic pastes, tamarind pastes, masalas (spice mixes), idli and dosa batters.
UNIT V HEALTH ASPECTS OF TRADIONAL FOODS 6

Comparison of traditional foods with typical fast foods / junk foods – cost, food safety, nutrient
composition, bioactive components; energy and environmental costs of traditional foods;
traditional foods used for specific ailments /illnesses.
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Sen, Colleen Taylor “Food Culture in India” Greenwood Press, 2005.
2. Davidar, Ruth N. “Indian Food Science: A Health and Nutrition Guide to Traditional Recipes:
East West Books, 2001.
FT7011 MANAGEMENT OF FOOD WASTE LTPC

3 003
OBJECTIVES:
• Importance of treating waste product from food industry.
• Treatment methods and recycling of waste product from food industry.
OUTCOMES:
• Awareness of Importance in treating waste product from food industry.
• Knowledge of Treatment methods and recycling of waste product from food industry
UNIT I CLASSIFICATION & CHARACTERIZATION OF FOOD INDUSTRY WASTE 8

Classification and characterization of waste from various food industries; Need for treating
waste from various food industries.
UNIT II WASTE FROM MEAT, DAIRY AND VEGETABLE PROCESSING INDUSTRY 9

Classification, analysis and disposal of waste from meat; Bioremediation and utilization of dairy
waste. Treatment of water from fruit and vegetable processing industry
UNIT III TREATMENT METHODS OF WASTE FROM FOOD INDUSTRY 9

Treatment methods for liquid waste from food industry; Design of activated sludge process,
bioremediation, trickling filter process and Anaerobic Digestion Treatment methods for solid
waste from food industry-drying, incineration and Design of solid waste management.
UNIT IV RECYCLING AND UTILIZATION OF WASTE PRODUCT FROM FOODINDUSTRY
10
89
Treatment of water from food industry -BOD, COD, RO. Recovery of protein from potato starch
plant, utilization of molasses, utilization of waste from meat and fish for live stock and poultry.
UNIT V REGULATORY ISSUES WITH FOOD INDUSTRY WASTE 9

International and national scenario on disposal of waste from food industries; Regulatory issues
with food industry waste
TOTAL: 45 PERIODS
TEXT BOOKS:
1. Herzka, A. and Booth, R.G. “Food Industry and Trade: Recycling Waste”. Applied Science
Publishers, 1981.
2. Tegge, G., Green, J. H., and A. Kramer. “Food Processing Waste Management;: AVI
Publishing, 1979 .
REFERENCES:
1. VassoOreopoulou and Winfried Russ. “Utilization of by-products and Treatment of Waste in
the Food Industry”. Springer, 2007.
2. Ioannis S. Arvanitoyannis. “Waste Management for the Food Industries”. Academic Press,
2008.
GE7071 DISASTER MANAGEMENT LTPC

3 003
OBJECTIVES:
 To provide students an exposure to disasters, their significance and types.
 To ensure that students begin to understand the relationship between vulnerability,
disasters, disaster prevention and risk reduction
 To gain a preliminary understanding of approaches of Disaster Risk Reduction (DRR)
 To enhance awareness of institutional processes in the country and
 To develop rudimentary ability to respond to their surroundings with potential
disaster response in areas where they live, with due sensitivity
UNIT I INTRODUCTION TO DISASTERS 9

Definition: Disaster, Hazard, Vulnerability, Resilience, Risks – Disasters: Types of disasters –
Earthquake, Landslide, Flood, Drought, Fire etc - Classification, Causes, Impacts including
social, economic, political, environmental, health, psychosocial, etc.- Differential impacts- in
terms of caste, class, gender, age, location, disability - Global trends in disasters: urban
disasters, pandemics, complex emergencies, Climate change- Dos and Don’ts during various
types of Disasters.
UNIT II APPROACHES TO DISASTER RISK REDUCTION (DRR) 9

Disaster cycle - Phases, Culture of safety, prevention, mitigation and preparedness community
based DRR, Structural- nonstructural measures, Roles and responsibilities of- community,
Panchayati Raj Institutions/Urban Local Bodies (PRIs/ULBs), States, Centre, and other stake-
holders- Institutional Processess and Framework at State and Central Level- State Disaster
Management Authority(SDMA) – Early Warning System – Advisories from Appropriate
Agencies.
UNIT III INTER-RELATIONSHIP BETWEEN DISASTERS AND DEVELOPMENT 9

Factors affecting Vulnerabilities, differential impacts, impact of Development projects such as
dams, embankments, changes in Land-use etc.- Climate Change Adaptation- IPCC Scenario
and Scenarios in the context of India - Relevance of indigenous knowledge, appropriate
technology and local resources.
UNIT IV DISASTER RISK MANAGEMENT IN INDIA 9
90
Hazard and Vulnerability profile of India, Components of Disaster Relief: Water, Food,
Sanitation, Shelter, Health, Waste Management, Institutional arrangements (Mitigation,
Response and Preparedness, Disaster Management Act and Policy - Other related policies,
plans, programmes and legislation – Role of GIS and Information Technology Components in
Preparedness, Risk Assessment, Response and Recovery Phases of Disaster – Disaster
Damage Assessment.
UNIT V DISASTER MANAGEMENT: APPLICATIONS AND CASE STUDIES AND

FIELD WORKS 9
Landslide Hazard Zonation: Case Studies, Earthquake Vulnerability Assessment of Buildings
and Infrastructure: Case Studies, Drought Assessment: Case Studies, Coastal Flooding: Storm
Surge Assessment, Floods: Fluvial and Pluvial Flooding: Case Studies; Forest Fire: Case
Studies, Man Made disasters: Case Studies, Space Based Inputs for Disaster Mitigation and
Management and field works related to disaster management.
TOTAL: 45 PERIODS
OUTCOMES:
The students will be able to
 Differentiate the types of disasters, causes and their impact on environment and society
 Assess vulnerability and various methods of risk reduction measures as well as
mitigation.
 Draw the hazard and vulnerability profile of India, Scenarious in the Indian context,
 Disaster damage assessment and management.
TEXTBOOKS:
1. Singhal J.P. “Disaster Management”, Laxmi Publications, 2010. ISBN-10: 9380386427
ISBN-13: 978-9380386423
2. Tushar Bhattacharya, “Disaster Science and Management”, McGraw Hill India Education
Pvt. Ltd., 2012. ISBN-10: 1259007367, ISBN-13: 978-1259007361]
3. Gupta Anil K, Sreeja S. Nair. Environmental Knowledge for Disaster Risk Management,
NIDM, New Delhi, 2011
4. Kapur Anu Vulnerable India: A Geographical Study of Disasters, IIAS and Sage Publishers,
New Delhi, 2010.
REFERENCES
1. Govt. of India: Disaster Management Act , Government of India, New Delhi, 2005
2. Government of India, National Disaster Management Policy,2009.
GE7074 HUMAN RIGHTS LTPC

3003
OBJECTIVES :
 To sensitize the Engineering students to various aspects of Human Rights.
UNIT I 9
Human Rights – Meaning, origin and Development. Notion and classification of Rights –
Natural, Moral and Legal Rights. Civil and Political Rights, Economic, Social and Cultural
Rights; collective / Solidarity Rights.
UNIT II 9
Evolution of the concept of Human Rights Magana carta – Geneva convention of 1864.
Universal Declaration of Human Rights, 1948. Theories of Human Rights.
UNIT III 9
91
Theories and perspectives of UN Laws – UN Agencies to monitor and compliance.
UNIT IV 9
Human Rights in India – Constitutional Provisions / Guarantees.
UNIT V 9
Human Rights of Disadvantaged People – Women, Children, Displaced persons and Disabled
persons, including Aged and HIV Infected People. Implementation of Human Rights – National
and State Human Rights Commission – Judiciary – Role of NGO’s, Media, Educational
Institutions, Social Movements.
TOTAL : 45 PERIODS
OUTCOME :
 Engineering students will acquire the basic knowledge of human rights.
REFERENCES:
1. Kapoor S.K., “Human Rights under International law and Indian Laws”, Central Law Agency,
Allahabad, 2014.
2. Chandra U., “Human Rights”, Allahabad Law Agency, Allahabad, 2014.
3. Upendra Baxi, The Future of Human Rights, Oxford University Press, New Delhi.
GE7072 FOUNDATION SKILLS IN INTEGRATED PRODUCT L T P C

DEVELOPMENT 3 0 0 3
OBJECTIVES:
 To understand the global trends and development methodologies of various types of
products and services
 To conceptualize, prototype and develop product management plan for a new product
based on the type of the new product and development methodology integrating the
hardware, software, controls, electronics and mechanical systems
 To understand requirement engineering and know how to collect, analyze and arrive
at requirements for new product development and convert them in to design
specification
 To understand system modeling for system, sub-system and their interfaces and
arrive at the optimum system specification and characteristics
 To develop documentation, test specifications and coordinate with various teams to
validate and sustain up to the EoL (End of Life) support activities for engineering
customer
UNIT I FUNDAMENTALS OF PRODUCT DEVELOPMENT 9
Global Trends Analysis and Product decision - Social Trends - Technical Trends-
Economical Trends - Environmental Trends - Political/Policy Trends - Introduction to
Product Development Methodologies and Management - Overview of Products and
Services - Types of Product Development - Overview of Product Development methodologies
- Product Life Cycle – Product Development Planning and Management.
UNIT II REQUIREMENTS AND SYSTEM DESIGN 9

Requirement Engineering - Types of Requirements - Requirement Engineering -
traceability Matrix and Analysis - Requirement Management - System Design & Modeling -
Introduction to System Modeling - System Optimization - System Specification - Sub-System
Design - Interface Design.
UNIT III DESIGN AND TESTING 9
Conceptualization - Industrial Design and User Interface Design - Introduction to Concept
generation Techniques – Challenges in Integration of Engineering Disciplines - Concept
92
Screening & Evaluation - Detailed Design - Component Design and Verification –
Mechanical, Electronics and Software Subsystems - High Level Design/Low Level Design
of S/W Program - Types of Prototypes, S/W Testing- Hardware Schematic, Component
design, Layout and Hardware Testing – Prototyping - Introduction to Rapid Prototyping and
Rapid Manufacturing - System Integration, Testing, Certification and Documentation
UNIT IV SUSTENANCE ENGINEERING AND END-OF-LIFE (EOL) SUPPORT 9

Introduction to Product verification processes and stages - Introduction to Product Validation
processes and stages - Product Testing Standards and Certification - Product Documentation
- Sustenance -Maintenance and Repair – Enhancements - Product EoL - Obsolescence
Management – Configuration Management - EoL Disposal
UNIT V BUSINESS DYNAMICS – ENGINEERING SERVICES INDUSTRY 9

The Industry - Engineering Services Industry - Product Development in Industry versus
Academia –The IPD Essentials - Introduction to Vertical Specific Product Development
processes -Manufacturing/Purchase and Assembly of Systems - Integration of Mechanical,
Embedded and Software Systems – Product Development Trade-offs - Intellectual Property
Rights and Confidentiality – Security and Configuration Management.
TOTAL: 45 PERIODS
OUTCOMES:
Upon completion of the course, the students will be able to:
 Define, formulate and analyze a problem
 Solve specific problems independently or as part of a team
 Gain knowledge of the Innovation & Product Development process in the Business
Context
 Work independently as well as in teams
 Manage a project from start to finish
TEXTBOOKS:
1. Book specially prepared by NASSCOM as per the MoU.
2. Karl T Ulrich and Stephen D Eppinger, "Product Design and Development", Tata McGraw
Hill, Fifth Edition, 2011.
3. John W Newstorm and Keith Davis, "Organizational Behavior", Tata McGraw Hill,
Eleventh Edition, 2005.
REFERENCES:
1. Hiriyappa B, “Corporate Strategy – Managing the Business”, Author House, 2013.
2. Peter F Drucker, “People and Performance”, Butterworth – Heinemann [Elsevier], Oxford,
2004.
3. Vinod Kumar Garg and Venkita Krishnan N K, “Enterprise Resource Planning –
Concepts”, Second Edition, Prentice Hall, 2003.
4. Mark S Sanders and Ernest J McCormick, "Human Factors in Engineering and Design",
McGraw Hill Education, Seventh Edition, 2013
93

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ANNA UNIVERSITY, CHENNAI

Program Educational Objectives:

1. Have successful professional and technical career.

Programme Programme Outcomes

PO1 PO2 PO3 PO4 PO5 PO6

Food Chemistry and Nutrition ✔

Food Microbiology Laboratory ✔

Probability and Statistics ✔ ✔ ✔

Environmental Science and Engineering ✔ ✔

Introduction to Food Processing ✔ ✔

Unit Operations for Food Industries ✔ ✔ ✔

Refrigeration and Cold Chain ✔ ✔

Unit operations in Food Industries Lab ✔

Biochemical Engineering Lab ✔

Total Quality Management ✔ ✔ ✔

Food Process Engineering ✔ ✔ ✔

Dairy Process Technology ✔ ✔ ✔ ✔

Food Packaging Technology ✔ ✔

Food Safety, Quality and Regulation ✔ ✔ ✔

Professional Elective VII

COURSE CATEG CONTACT

COURSE CATEG CONTACT

COURSE CATEGO CONTACT

S.No.COURSE CATEGO CONTACT

S.No. COURSE CATEGO CONTACT

COURSE CATEGO CONTACT

COURSE CATEGO CONTACT

S.N COURSE CATEG CONTACT

TOTAL NO OF CREDITS : 181

COURSE CATEGO CONTACT

COURSE CATEG CONTACT

BASIC SCIENCES (BS)

COURSE CATEGO CONTACT

ENGINEERING SCIENCES (ES)

PROFESSIONAL CORE (PC)

S.No Subject Credits per Semester Credits Total

UNIT I GREETING AND INTRODUCING ONESELF 12

UNIT II GIVING INSTRUCTIONS AND DIRECTIONS 12

UNIT III READING AND UNDERSTANDING VISUAL MATERIAL 12

UNIT IV CRITICAL READING AND WRITING 12

UNIT V LETTER WRITING AND SENDING E-MAILS 12

UNIT I DIFFERENTIAL CALCULUS 12

UNIT II FUNCTIONS OF SEVERAL VARIABLES 12

UNIT III INTEGRAL CALCULUS 12

UNIT IV MULTIPLE INTEGRALS 12

UNIT V DIFFERENTIAL EQUATIONS 12

UNIT I PROPERTIES OF MATTER 9

UNIT II ACOUSTICS AND ULTRASONICS 9

UNIT III THERMAL AND MODERN PHYSICS 9

UNIT IV APPLIED OPTICS 9

CY7151 ENGINEERING CHEMISTRY L T P C

UNIT I POLYMER CHEMISTRY 9

UNIT II SURFACE CHEMISTRYAND CATALYSIS 9

UNIT III PHOTOCHEMISTRY AND SPECTROSCOPY 9

UNIT IV CHEMICAL THERMODYNAMICS 9

GE7151 COMPUTING TECHNIQUES L T P C

UNIT II C PROGRAMMING BASICS 9